And, round two of National Cupcake Week bake-off!!
Generally speaking, I tend to make the same kind of cake over and over again. So, in honor of this most prestigious of holidays, I was on the hunt to branch out and try something just a bit different. And, purely by chance, I came across the Cupcake Bakeshop. It was almost a religious moment for me! 😛
So many new and different combinations of cakes to try! Yum!
The one that screamed out to me first to try was this one. I love chocolate and mint together! And, per this genius woman’s suggestion, I ousted the ganache filling; so they were actually very easy to make.
Saying that, though, I doubt I will use this cake recipe again. 8 eggs is a bit over the top…
Then again, you could almost call these nutritious! Antioxidants from the dark chocolate and crazy amounts of protein and iron from the eggs. 😀
Definitely, though, the mint buttercream is worth another go. It’s a very mild flavor, as it doesn’t call for too much peppermint extract. What it does add is a really nice cool after feeling in your mouth.
Rich Chocolate Cupcakes
200g bar of high quality dark chocolate (I used 70%), chopped into small pieces
1 1/2 cups butter
2 1/4 cups sugar
1 1/4 cups flour
1/4 cup cocoa powder, unsweetened
1 1/2 tsp baking powder
pinch of salt
1. Preheat oven to 350*F (175*C). Line a muffin tin with baking cups or grease and flour.
2. Using a ghetto double boiler method, place the chocolate pieces and butter in a bowl over simmering water. Stir until everything has melted. Remove from heat, add the sugar and let cool for ten minutes.
3. Beat the mixture for three minutes.
4. Add the eggs, one at a time, stirring for a good 30 seconds in between.
5. Combine the dry ingredients in a separate bowl. Sift into the wet ingredients, stirring constantly.
6. Spoon into baking cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Mint Buttercream Frosting
1 cup butter, softened
4-5 cups powdered sugar (icing sugar)
1/4 cup milk
1/8 to 1/4 tsp peppermint extract, depending on taste
green food coloring (optional)
1. Combine the butter and powdered sugar in a bowl and beat with an electric mixer.
2. Add the milk, peppermint extract and enough food coloring to get a light green tint.
3. Frosting should be smooth and spreadable, yet still “peak”. Adjust by adding extra powdered sugar if too runny or adding milk if too stiff.
4. Pipe onto cool cupcakes and decorate with an edible silver bead.
Recipe taken from: http://cupcakeblog.com/?p=44
Aren’t they pretty?!