And now…the cupcakes that go under all that frosting! The recipe I use is heavily borrowed from one dreamed up in the Hershey’s kitchen. I’ve modified it to make it a bit more moist, and added the mint extract because I tend to prefer mint-chocolate to plain chocolate. And because I’m incapable of not tweaking a recipe.
Hey, batter batter batter!
Mint Chocolate Cupcakes
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder (or dark cocoa if you prefer)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 teaspoons mint extract
2/3 cup water
2 tablespoons mayonnaise
1 tablespoon sour cream
Preheat oven to 350.
Mix your dry ingredients in a large mixing bowl until you have a light brown powder that looks like storebought cake mix. Crack your eggs into the bowl, add the oil, milk, and water (in that order, so your measuring cup is easier to clean later), and fold them into the mix with a fork. Add mayonnaise, sour cream, and vanilla, and beat the mixture on low-speed with a hand mixer (or if you’re not a poor student like I am, use your fancy schmancy standing mixer). Add in the mint extract, and if the batter smells like plain chocolate instead of mint chocolate, add a bit more (but not too much – you don’t want an overpowering mint taste!). Blend until the dry ingredients are no longer dry, and you have a consistent texture throughout.
Put cupcake papers into your cupcake pan. For this batch, I used paper ones, but I’ve come to the conclusion that I like the little foil ones best, and that the silicone ones are completely overrated. But really, who am I? Use what you like.
Spoon batter into each cupcake paper and tap the pan against the counter to settle the batter in each cup. For normal cupcakes, fill the papers about 2/3 of the way. For tall, extra-perky ones, fill just a bit more, but no more than 3/4 of the way (unless you want to clean cake batter off of the pan, because they’ll totally overflow). I wouldn’t fill them any less than 1/2, though, because they sort of come out sad-looking if the top of the cupcake is below the paper.
Set your oven timer for 17 minutes, and be prepared to do a toothpick-test at any point after that. Depending on how big your cupcake pan is and how much you’ve filled the papers, the baking time usually ranges from 17-25 minutes.
When the cupcakes pass the toothpick-test (toothpick stuck in the middle of the biggest cupcake in the batch comes out clean), take them out of the oven and let them cool for a few minutes before removing from the cupcake pan.
Frost with the Minty Green frosting I posted about yesterday, or eat unfrosted because they’re irresistable.
The batter might seem a bit runny. As long as you can scoop it into the baking cups, leave it alone (sometimes letting it sit on the counter for a few minutes does the trick). If it’s waaay too runny, add a bit more flour.
At some point, I’ll either stop making mint-chocolate baked goods or rename this site to “The Mint Chocolate Chef.”