From the kitchen of Angie St. John
I enjoy making candy themed cupcakes and cakes. There is always something adorable to top it with, that to me, is a game changer! Our mint is in full force in the garden, and that made me think of the mint cupcakes that are such a hit with any age group…and with the hot days, mint is refreshing, right?! There are so many different types of mint candies you could top this recipe with! Just pick your family's favorite and enjoy. We’ve also cut the baking time in half and made mini cupcakes for this recipe, which is always a hit with the kids!
Ingredients for the Cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup milk (any kind)
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
Ingredients for the Frosting:
2 1/2 cups powdered sugar
1/2 cup unsalted butter, softened
1 tablespoon Milk
1/2 teaspoon peppermint extract
* a few drops of green food color (if you want colored frosting)
Optional Topping Ideas:
* a few sprigs of fresh mint leaves
* mint candies (such as Andes)
* chocolate drizzle
1. Heat oven to 350°F. Line 2 muffin pans with cupcake liners (should yield about 24 cupcakes or so)
2. Stir together sugar, flour, cocoa, baking powder, and baking soda in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake liners, about a little more than halfway up.
3. Bake for 15 to 20 minutes or until wooden toothpick or fork inserted in center comes out clean. Cool 10 minutes and remove from pans to cooling racks. Let cool fully before frosting.
1. Add softened butter to a bowl and beat until light and fluffy. Then add peppermint extract and beat once more.
2. Sift powdered sugar and start adding 1/2 cup at a time and continue mixing until thick and creamy. Scrape down sides as needed. Add milk, if it becomes too thick or crumbly, slowly add more milk to thin. You want this frosting to be thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
3. Once cooled, frost cupcakes add the optional toppings of mint candy, mint leaves and chocolate drizzle. Serve immediately. Store leftovers covered at room temperature or refrigerated up to 3 days.