Stacey's Southern Kitchen

I absolutely love, love, love mint and chocolate together. It is the cool creamy mixed with the rich decadence that just really does it for me! I love thin mints, peppermint patties, junior mints… Mmmmm! So, I decided to try to mint chocolate cupcakes- and they are fabulous! I actually ended up making them 2 ways- both with a great chocolate cupcake- one with a creamy mint filling, dipped in a chocolate ganache and drizzled with the mint filling. For the other one, I thickened up the creamy filling and had a the chocolate cupcake with a thick minty frosting. Both… Yummy…. Ok, gotta go make more! Enjoy! And if you make them, let me know which one you like more, ok?




Chocolate Cupcakes
½ cup cocoa
1 cup boiling water
1 1/3 cup flour
2 tsp. baking powder
½ tsp. salt
½ cup butter
1 cup sugar
2 eggs
2 tsp. vanilla

Combine cocoa and water- whisk together and cool.
Combine flour, baking powder and salt.
Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Stir in cooled cocoa mixture.
Bake at 375, 15-20 minutes.

Mint Filling
½ cup butter, softened
2 cups sifted confectioners sugar
4 Tbsp green crème de menthe

Beat butter and sugar with an electric mixer until well blended. Stir in crème de menthe until blended. Pipe into cooled cupcakes

Chocolate Ganache
6 oz. (1 cup) semi-sweet chocolate chips
6 Tbsp. (3/4 stick) butter

Melt the chocolate chips and butter in the top of a double boiler. Stir until smooth. Dip cupcakes into chocolate to cover. Drizzle with remaining filling

*To make mint filling into a frosting, add another 2 cups confectioners sugar, or until you reach your desired consistency.