Chocolate mint cupcakes

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Quantity: 12 cupcakes

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 345, total fat 18 G., saturated fats 6 G., proteins 3 G., carbohydrates 48 G., fiber 3 G., cholesterol 29 mg, sodium 113 mg, sugar 34 G.

These luxurious chocolate cupcakes get their minty flavor from the mint-filled chocolate chips incorporated into the batter. The combination is fantastic! They're like refreshing little bombs in every bite of the soft cake. And each cupcake is topped with a rich, rich chocolate frosting made with buttercream and marshmallow fluff. To decorate, simply sprinkle white nonpareils over the cupcakes. They'll look stunning against the contrasting chocolate background.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 cup premium flour
0.5 tsp of soda
0.5 tsp salt
3/4 cup milk
0.5 cup cocoa powder
3/4 cup granulated sugar
3/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/3 cup chopped mint-filled chocolate bars

Glaze

165 g unsalted butter, melted
1 cup cocoa powder
3 cups powdered sugar
1.5 cups creamy marshmallows
1/4 cup milk
Nonpareil or coarse sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, chocolates, mint candies, marshmallow cream, cocoa

Cooking the dish according to the recipe:

Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
Bake cupcakes:

In a medium bowl, whisk together the flour, baking soda, and salt and set aside. In a small saucepan, heat the milk until hot but not boiling. Pour it over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly.

Stir in granulated sugar, vegetable oil, egg, vanilla extract, flour mixture and mints.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake until the tops spring back when lightly pressed, 20-25 minutes. Transfer the cupcakes to a wire rack and let cool completely.
Meanwhile, prepare the glaze.:

In a large bowl, beat the melted butter and cocoa powder with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low, add the powdered sugar, marshmallow fluff, and milk, and beat until smooth.
Increase mixer speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature to thicken, about 1 hour.
Transfer the icing to a pastry bag fitted with a star tip and pipe the icing onto the cupcakes. Sprinkle with nonpareils or coarse sugar.