When I bake or cook following a recipe, I get all my ingredients out and set them in my workspace. As I put them in the dish I’m making, I put the jar or box away. That way I know I’ve used all the ingredients that the dish called for, and it’s all pretty clean and tidy when I’m done. I’ve done this for years. Makes it really easy and fairly fool-proof.
Fairly fool-proof, I said. Not completely! I followed these procedures when I made these awesome little minty cupcakes of goodness. I got everything out, set it all on the counter. Used the one ingredient, put it away when I was done with it, then the next ingredient, putting it away. Made my batter. Filled my cupcake liners. Then, how is it that as I slid the tray of filled cupcakes into the oven and looked over at my workspace, I noticed the box of baking soda still sitting there unused on the counter? D’oh!
I had only made 1/2 a batch of these cupcakes (14 cupcakes total). And, well it was just a tiny amount of baking soda. So, maybe it wouldn’t matter? But, I decided the make the another 1/2 batch, this time actually adding all the ingredients like I was supposed to.
I frosted them all up after they cooled and put them all out at dessert time hoping that it wouldn’t make much of a difference. A couple of the girls quickly took one of the cupcakes to share it to see how it tasted (I hadn’t told them at all what happened). Of course, I could tell by the way the cupcake looked that it was from the batch without the baking soda. The ones without baking soda released from the paper liners really easily, and were a little more golden in color, so it was easy for me to tell the batches apart.
I held my breath as they each took a bite. Oh, they loved it. And, “it had such a fudgy yummy consistency. Wow, how did you make these? I must have the recipe. These are great.” Hee hee. I didn’t tell them right away it was my mistake that made some of the cupcakes have that fudgy consistency. Oops. hee hee!
So, I present to you, the Mint ‘n’ Chip Cupcake. A sweet cupcake rendition of my favorite ice cream. I left the baking soda in the recipe, so you may make up your own mind as to having regular cupcakes or more fudgy ones. Both are great!
I used mini chocolate chips for the cake part. But, I wanted smaller pieces in the frosting, so I chopped some semi-sweet chocolate into tiny little pieces for the frosting. I like the way it melts in my mouth a little bit more when they’re small little pieces. And, I think it’s prettier that way. Also, if you’re not so keen on food coloring, totally just leave it out. Your cupcakes will be yummy either way.
- 8 tablespoons unsalted butter at room temperature
- 1 ½ cups sugar
- 2 eggs
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk
- 1/4 cup light tasting oil such as grapeseed
- 2 teaspoons peppermint extract
- 2-3 drops green food coloring optional
- 2 cups mini semisweet chocolate chips
- Preheat the oven to 350° F.
- Line cupcake pans with 28 liners, and set aside.
- Using an electric beater, cream (beat together) the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the remaining ingredients, except the chocolate chips, and beat until well combined. Fold in the chocolate chips.
- Evenly distribute the batter into the lined cupcake pans, filling each liner about ¾ full, and bake for about 15 to 18 minutes, or until a toothpick comes out clean (or with a few crumbs).
- Let cool completely, then frost with Mint Chocolate Chip Frosting (recipe follows).
Adapted from The Sweet Art
- 1 cup 2 sticks unsalted butter, at room temperature
- 3-4 cups powdered confectioners sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon peppermint extract
- pinch of salt
- 2 drops green food dye optional
- 2/3 cup finely chopped semi-sweet chocolate
- Using an electric mixer, beat butter on medium speed for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, salt, and food coloring, if using. Increase speed to high and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups total) or more cream if mixture is too thick.
- Fold in the chopped chocolate. Frost cooled cupcakes.
- Store frosted cupcakes up to 1 week in the fridge in an airtight container.
Adapted from Sally's Baking Addiction