Tuesday, April 19, 2011

Mint & Chocolate Chip Cupcakes

Our good friend Brittony so graciously offered to help us out with the piano recital and so this is the cupcake recipe we gave her to make!  She did an awesome job and we got so many compliments on this one!!  We've also had a lot of requests to post the recipe, but since we weren't the ones who made them we didn't think we should post the recipe until we'd tried them out!  So (twist our arms!) that's just what we did!! 

They were Tony's (hubby and Dad) favorite of all the bunch!  They are super chocolatey and the mint frosting on top is just perfect!! 

Mint & Chocolate Chip Cupcakes
PRINT RECIPE
1 Devil's food cake mix (I like Duncan Hines brand, but any will do)
1/3 cup flour
1 small package instant chocolate pudding
1/3 cup sour cream
1 1/2 cups water
1 teaspoon vanilla
4 eggs
1/3 cup oil
1 cup mini semi-sweet chocolate chips

Combine cake mix, flour and pudding mix in a mixer.  Add the sour cream, water, vanilla, eggs, and oil and mix for about 3 minutes, scraping the sides once.  Add the chocolate chips and mix to incorporate.

Line muffin tins with liners and fill 2/3 full with batter.  (As always, the cookie/ice cream scoop works wonders!)  Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool in pans for 5 minutes then place on a cooling rack to cool completely.

Frosting:
1 package (8 oz.) cream cheese, softened
4 Tablespoons butter, softened
5 cups powdered sugar
2-3 Tablespoons milk
1 teaspoon mint extract
green food coloring

Beat the cream cheese and butter until smooth.  Add 3 cups of the powdered sugar, the milk and extract and mix until combined.  Keep adding the powdered sugar until it reaches the desired consistency (I added exactly 5 cups). 

When cupcakes have cooled completely they are ready to be frosted!  Either pipe on using whatever tip you like (I used a large round tip) or spread with a knife and sprinkle mini chocolate chips on the top. 
Recipe from Jamie Cooks It Up!
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