Cake is good, frosting not so much. okay I’m making these cupcakes right now and my batter came out really watery what am I doing wrong is it supposed to be like that? Good to know it keeps in the freezer, too. Thanks! Do not use mint or spearmint extract unless you want your cupcakes to taste like toothpaste . :) anyone have any suggestions? I want to experiment with adding 1/2 cup of fresh mint, well chopped/mixed to release the flavour, from the garden to the cake part. In a small bowl, whisk together the flour, sugars, salt, and baking soda. This is a classic re-creation of the McDonalds Classic Shamrock Shake minus the carbs. Thanks! My cake turned out moist but not too dense, and it wasn’t crumbly at all. “It’s sort of like a thin mint, reincarnated as a cupcake,” I declared to Garrett, about the peppermint extract version, frustrated that my spearmint experiments weren’t working as well. i love the color too! Rude or insulting comments will not be accepted. In case you haven’t guessed it let me tell you I used Avocados in the mint frosting. If you love the taste of decadent chocolate combined with mint and love low carb, then this recipe is for you. I looooove choc mint recipes – rich but refreshing. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. And, would apple cider vinegar make the flavor off? I live in Phoenix, Arizona (hence the blog name!). Is there any way of salvaging this? Unfortunately not, the vegan butter/margarine is very important for the texture. i chose mint extract over peppermint and it was a terrible waste. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. I cut the recipe in half and got 9 large cupcakes. Hi Alison, I love to write about all things sweet, carb-y, and homemade. I don’t remember adding brown sugar or having to chop up a bar of chocolate. Next add the frosting to a piping bag with an open star tip. . Cupcakes can be stored in an airtight container at room temperature for up to 1 day. But the frosting is a different story it was much too thin and not impressive tasting. These were absolutely the best chocolate cupcakes I have ever made, and I love to bake. 1 cup spelt or all-purpose flour (Bob’s gf also works) 6 tbsp unsweetened (non-dutch) cocoa powder; 1/2 tsp … I decided to add something special and fill the center of the cupcake with mint jelly and was a hit. If you make this recipe, be sure to snap a picture and share it on, I am SO excited to share today's new recipe for th, Soft Batch Double Chocolate Cookies are sinfu, Question: which Thanksgiving dish do you look forw, TIP TUESDAY! Thanks for the great recipe! Did a swirl of Halloween colours for the frosting which looked awesome. Preheat oven to 375 degrees. Taste: Mint + chocolate = heaven. Just made these, they came out delicious! Not to mention that frosting them is big fun! If Thin Mints were cupcakes, they would be these! Cupcakes where not hot. Dark chocolate, minty, cakey cupcakes. They are soon to be demolished at my nephew’s 18th (several vegans, myself included, in the family). 2 Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. These sprinkles will jazz up any recipe you make without adding on more sugar. Crossing fingers! I made it today for a party and they were very well received. :)) I accidentally used Self Raising flour the first time instead of plain flour but still with the baking powder & baking soda, & the result was so deliciously light & fluffy I do this everytime now! It’s just a simple little syringe thing and I actually love it now. I have wanted mint chocolate cuppies since several Christmases ago, they only show up around here in bakeries at Christmas, which I think is kind of weird They are good all year! *Please select a rating to complete your comment. ♡ easy mint chocolate cupcakes | chocolate cupcakes from scratch | simple chocolate frosting | healthy greek yogurt frosting | healthy homemade chocolate cupcakes I’m in love with this cupcake recipe for exactly three reasons: (1) It is mega-delicious. Sprinkle shaved chocolate on top of each cupcake. I’m looking forward to try these! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Make one or two of these tonight. ~Elise, HELP! In order to make these Mint Chocolate Cupcakes without using any food coloring, I utilized a natural green food source in the frosting. Whisk sour cream, oil, eggs, egg yolk, vinegar, and peppermint extract into the cooled chocolate mixture until smooth. Love the frosting. ★☆ I guess I was easily impressed as a kid. The hit of the night. And your play-by-play photos of making the cupcakes is awesome. Piping shouldn’t be that involved at all or be fancy or cost an arm and a leg. I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. Thank you for the recipe, I will probably try this for my bday. Swirl the frosting on each cupcake starting from the outside and working your way in. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. I like the Americolor brand the best, but Wilton gel food coloring should work too. In the chocolate cupcake battle between fresh spearmint and bottled peppermint extract, so far the peppermint mint extract is winning. I find that, especially if you are baking vegan desserts, it’s best to follow the recipe as is, and then later maybe do your own twist. I’ve been visiting your blog for a while now and I always find a gem in your new posts. Such Beautiful Cupcakes also require unique and attractive packaging to enhance their beauty. Thank you for any advice . Read Next. I modified my original Key Lime Cupcake recipe to create this one because it still holds up today. I baked the cupcakes exactly as directed and when I pulled them out of the oven, the middles were saggy. I can’t wait to try them! Replies to my comments If you’re not a huge fan of mint, then you can switch the frosting on these cupcakes so that you have chocolate on chocolate and nothing but chocolate! I made a few changes to the cupcake: did 50:50 vanilla and mint extract, so 1/2 tsp each, and instead of plain boiling water I did 1/2 cup HOT coffee to enhance the chocolate flavor and add a little acidity for the baking soda to fluff up the cake (I’m a chemist, what can I say). Using a measuring cup add batter to muffin tins till 2/3 full. *If you’re not a huge mint fan, then feel free to switch the frosting for the chocolate buttercream frosting from our gluten-free chocolate cupcakes. I’ve been baking for a while now, and this has never happened to me. These super easy vegan cupcakes are rich, moist and totally irresistible! Or maybe I’ve just always been obsessed with food! I love Andes mints, and know that I’d love these cupcakes!! Hello- did you change the recipe? These were amazing!! Check out David Lebovitz’s post on Cocoa powder FAQ: Dutch-process and natural cocoa powder. Thank you I will be using this time and again, Rachel. Feel free to adjust the amount of powdered sugar to cream until you get the consistency of frosting you prefer. Place the cupcake tin in the oven for 30-35 minutes. And please rate the recipe too! *Make sure to use peppermint extract and NOT mint or spearmint. The texture will be thick not runny like traditional cake batter. And you get to put them in gorgeous colorful cupcake liners! The cupcakes themselves use both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible. I live same altitude as Denver.