Mint Chocolate Chip Cupcakes

My son said these are his favorite cupcakes. What a claim! I liked them a lot. My husband really liked the addition of the mint chocolate chips. I figured I would make some cupcakes with my cute little Easter liners. I should have double lined them so you could see them better. I also bought those Spring color candies for the tops. My husband elected to forgo the candies on top. He is just too cool for them. The kids figured more for them.

Mint Chocolate Chip Cupcakes
1/2 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1 Tbsp vanilla extract
1/2 cup buttermilk
1 cup mint chocolate chip morsels

Directions:

1. Preheat oven to 350 degrees F.
2. Line two muffin tin with cupcake liners. 
3. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt.
4. In a medium bowl, combine the eggs, sugar, brown sugar, oil, vanilla, and buttermilk. 
5. Combine the buttermilk mixture to the flour mixture until smooth.
6. Fold in the chocolate chip morsels.
7. Evenly distribute the batter between the cupcake liners. 
8. Bake the cupcakes for 18 minutes or until a toothpick inserted in the center comes out clean.

Recipe adapted from Sally's Baking Addition.

One year ago.........................I made Coconut Pudding.
Three years ago.....................I made Sloppy Joes.

Did you already know......................
-Mint can be found in Egyptian tombs.
-In Greek mythology, the jealous wife of Pluto (god of the underworld) changed the nymph Minthes into the mint plant.
-To prevent people for treading on the plant forever, the jealous wife, Proserpine, gave the nymph the fragrant mint scent.

Happy Birthday Rosie!

Chocolate Cupcakes

I love to use pretty cupcake liners. Now, I make sure I don't use them for my son but he was alright with the Spider-man liners I picked out for him. Well, I decided to try these fancy kind of liners. They are very pretty but a little more challenging to use. If I use them again, I will pipe the batter in the center of the liners. The kids don't mind if some of the batter ran down the sides of the liners but I would rather they look a little pretty if I give them away. Also, I would double line the cupcake holder or use a lighter batter next time. The last thing is the cupcakes are a little harder to frost. In the end, all the cupcakes were eaten so that is the best sign of all. No matter what liners you use these are good cupcakes but they taste even better the next day.

Chocolate Cupcakes makes about 16 cupcakes
2 cups all purpose flour
2 1/4 sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract

1/4 cup brewed hot coffee

Directions:

1. Preheat oven to 350 degrees F.
2. Line a cupcake liner in a muffin tin.
3. In a large bowl, mix the flour, sugar, cocoa, baking soda, baking powder, and salt until combined. 
4. In a small bowl, combine the buttermilk, oil, eggs, and vanilla.
5. Slowly, add the buttermilk mixture to the flour mixture. 
6. Add the coffee and mix until just combined. 
7. Evenly fill the cupcake liners about 3/4 full with the batter.
8. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean.
9. Allow to cool completely before frosting.

Recipe adapted from Barefoot Contessa.

 

One year ago...........................I made Raspberry Cheesecake.

Did you already know.............

-Cupcakes in England are known as fairy cakes.

-Fairy cakes are baked in bun tins which are muffin tins.

-Fairy cakes are smaller versions with icing instead of American cupcakes with frosting.

Chocolate Cupcakes

My son has been singing "Its the best day ever." He has been singing this song since Christmas morning. I have a strong feeling he was happy with all of his gifts.

 Since Christmas, we have a lot of family and friends with birthdays. I decided to make a chocolate cupcake. Since this cupcake is not the Boozy Bourbon Chocolate Cupcakes, these cupcakes are perfect for everyone.  I did put a little instant chocolate pudding in the middle instead of the previous filling. Also, the difference between the previous frosting and this one is I replaced the liqueur with melted unsweetened chocolate.

Moist Chocolate Cupcakes


2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, soft
1/3 cup vegetable oil
1 tsp vanilla extract
1 3/4 cup milk
4 large eggs

Directions:

1. Line 18 cupcake tin with liners.
2. Preheat oven to 350 degrees.
3. Sift the flour, baking powder, baking soda, salt, cocoa, and sugar.
4. In a separate bowl, beat the butter at low speed for 1 minute.
5. Add the oil to the butter and continue beating until texture of sand.
6. Add the milk with the vanilla to the butter. 
7. Mix for about 2 minutes while scraping down every minute.
8. Add the eggs one at a time. Beat well. The batter should be thin.
9. Fill the cupcake liners about 3/4 full. 
10. Bake the cupcakes for about 20 minutes or a toothpick inserted in the middle comes out clean.
11. Allow the cupcakes to cool before frosting.

Recipe adapted from the Moist Chocolate Cake recipe on the back of the King Arthur Flour unbleached cake flour blend.

Did you already know............
-Medieval pudding was made out of meats.
-In the 1930s, instant puddings were available. 
-The first instant pudding Jello introduced was chocolate.