Monday, June 23, 2008


These were fun. Mint Chocolate Chip cupcakes. Who doesn't like mint+chocolate? OK, OK, I'm sure there are several people who don't but for all you people out there, you should really reconsider. Peppermint Patties, Andes Mints, Mint Chocolate Chip ice cream..mmm, there are so many mint+chocolate avenues you can go down! I found this recipe on the aforementioned site (see post below), How To Eat A Cupcake.  This recipe calls for chocolate milk which I've never used before, resulting in a  super chocolatey and moist cupcake. The batter contained mini chocolate chips and the Swiss Meringue Mint buttercream was out of this world. I've never worked with Swiss Meringue Buttercream before, but let me tell you, I'm officially addicted.  I know my previous post of the Creme Brulee cupcakes used Brown Sugar Swiss Meringue buttercream but clearly it didn't come out correctly because it was grainy and flat. I'm not a lover of buttercream at all, but the swiss meringue really tones down the sweetness, mainly in part because it doesn't contain confectioners, and it gives the frosting a great consistency-silky and smooth. I seriously love this stuff! 
Chocolate Mint Chip Cupcakes
Makes 18-20

1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup (6 ounces) mini semi-sweet chocolate chips

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
3. In a separate medium-sized bowl combine the flour and baking soda.
4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.
5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Swiss Meringue Buttercream 

Makes about 3 cups - enough to frost 12 cupcakes

3 egg whites
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons peppermint extract

1/4 teaspoon vanilla extract

1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).
3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

1 comment:

MsC said...

I am with you all the way with the swiss meringue buttercream--NOTHING beats it. I can't stand the stuff with icing sugar in it. I actually make Mousseline Buttercream but its similar to SMBC. Heavenly!!