Mint Chocolate Chip Cupcakes

These are delicious!  I did find though that the icing crystallizes after a day or so…so eat and share them quickly.  They would have been more appropriate with green icing, but I had a princess helping me so the icing became pink.

1/4 cup unsalted butter at room temperature
3/4 cup granulated sugar
1/3 cup (2 oz) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 tsp peppermint extract
1/2 cup chocolate milk
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 cup chocolate chips

1. Preheat oven to 350F
2. Line cupcake pans with liners.
3. Cream together the butter with the sugar 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.
4. In a separate bowl combine the flour and baking soda.
5. Add the dry ingredients to the butter and chocolate mixture until well blended.  With a spatula stir in the chocolate chips.
6. Fill the cupcake liners three quarters full.  Bake for 15 to 20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.

PEPPERMINT FROSTING

2 egg whites

1 1/2 cups granulated sugar

1 tbsp light corn syrup

1/3 cup cold water

1/4 tsp peppermint extract

Place all of the ingredients except the peppermint extract in a double boiler over boiling water.  Beat constantly with an electric mixer on medium high speed until stiff peaks form, 4-7 minutes.  Remove from heat.  Add the peppermint and beat to spreading consistency.

Brownie Cupcakes

Fun to make and fun to eat.  They really don't need icing, but I have included a recipe if you like.  The one in the picture was made with a store bought chocolate icing.  The kids will love this one!

4 oz semi sweet chocolate
1 cup butter
1 3/4 cups granulated sugar
1 cup sifted all purpose flour
4 large eggs
1 tsp vanilla

ICING
4 tbsp butter
2 cups icing sugar
milk

1. Preheat oven to 325 degrees F.  In top of double boiler melt chocolate, butter and salt over simmering water.  In a mixing bowl combine sugar, flour, eggs and vanilla.  Stir in chocolate mixture.  Place paper liners in cupcake or muffin tins.  Fill 2/3 full with batter.  Bake in preheated oven 15 minutes for small cupcakes and 25 minutes for larger ones.  Cupcakes will fall a little in the centre after they have been removed from the oven.
2. In a small bowl cream butter and icing sugar.  Add milk a few drops at a time until icing is of a spreading consistency.  While cupcakes are still warm, fill the centre of each with a little icing.

Chocolate Cupcakes and Icing

I wasn't sure about the rolled oats in these, but they really work to keep the cupcakes moist.  You don't even notice them.  Make them with or without the icing.

1 cup boiling water
1/2 cup rolled oats
1/2 cup vegetable oil
4 tbsp cocoa
1 cup brown sugar
2 eggs, well beaten
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350F.  Pour water over oats in a mixing bowl.  Add oil and cocoa and blend.  Stir in sugar and eggs.  Combine flour, baking powder, baking soda and salt.  Stir into batter  with vanilla.  Fill paper lined muffin tins 2/3 full and bake until a tester inserted into cakes centre comes out clean, about 20 minutes.  Remove from muffin tins, cool on a wire rack then top with icing.  Store in a tightly covered container or wrap and freeze.  Makes 16 cupcakes.

CHOCOLATE ICING
This is decadent!  I have never used a raw egg before in icing.  If you have concerns about salmonella, you could replace with about 2 tbsp greek yogurt.

1 1/2 cups sifted icing sugar
2 tbsp sifted cocoa
Pinch salt
1 egg well beaten
1/3 cup soft butter
1 tsp vanilla

Combine icing sugar, cocoa and salt in a mixing bowl.  Add egg, butter and vanilla and beat, until fluffy with electric beater.  Makes 1 1/2 cups.

Chocolate Cupcakes

1 1/4 cup all purpose flour

3/4 cup cocoa

1 tbsp baking powder

1/2 tsp salt

1/2 cup butter

1 1/3 cup sugar

3 eggs

1 tsp vanilla

2/3 cup milk

Peppermint Frosting

1. Set 22 large paper baking cups in muffin tins.  Sift together butter and sugar.  
2. Add eggs one at a time, beating well after each addition. 
3. Beat in vanilla.  Add dry ingredients to creamed mixture alternately with milk, combining lightly after each addition.  
4. Divide batter evenly among prepared pans.  Bake in oven preheated to 375 F 20 to 25 min or until done.  
5. Cool and frost with Cocoa Peppermint Frosting or frosting of choice.

Apple Cupcakes with Maple Icing

Simply wonderful!

Cupcakes:

1 ¾ cups all purpose flour

1 ½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

1 cup soft butter

1 cup dark brown sugar

1 tsp vanilla extract

½ cup apple cider

1 large apple peeled, cored, coarsely chopped

Icing:

4 tbsp butter softened

1 ½ cups confectioners sugar

1 tbsp apple cider

½ tsp maple extract

Heat oven to 350F.  Line 12 cup muffin pan with paper liners.  In medium bowl, whisk together flour, baking powder, cinnamon and salt.

In large bowl with an electric mixer, cream together butter and brown sugar until fluffy.  Add vanilla and mix.  Add eggs, one at a time, beating well after each addition.  Beginning with the flour mixture, alternately add flour mixture then apple cider to the batter.  Stir in apples.

Divide mixture evenly among prepared muffin cups.  Bake until toothpick inserted in centre comes out clean, about 30 minutes.  Cool on wire rack 5 minutes.  Remove from pan and let cool completely.

To make icing, beat butter, confectioners’ sugar, cider and maple extract in medium bowl until light and fluffy.

Makes 12 frosted cupcakes.

Black and White Cupcakes

These are a rich delicious cupcake.  The batter is thin and produces a very light cake like cupcake.  You won't be disappointed.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk or sour milk
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla extract
Vanilla frosting
Chocolate frosting

1. Heat oven to 350F.  Line muffin cups with paper bake cups.
2. Combine dry ingredients in large bowl.  Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).  Fill cups 2/3 full with batter.
3. Bake 15 minutes or until wooden pick inserted in centre comes out clean.  Remove cupcakes from pan.  Cool completely.  Frost with Vanilla Frosting or Chocolate Frosting.

** To sour milk use 1 tbsp white vinegar plus milk to equal 1 cup

Vanilla Frosting:  Beat 1/4 cup softened butter, 1/4 cup shortening and 2 tsp vanilla extract.  Add 1 cup powdered sugar; beat until creamy.  Add 3 cups powdered sugar alternately with 3 to 4 tbsp milk, beating to spreading consistency.  About 2 1/3 cups.

Perfectly Chocolate Chocolate Frosting:  Melt 1 stick (1/2 cup) butter; stir in 2/3 cup cocoa.  Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 tsp vanilla extract beating to spreading consistency.  About 2 cups frosting.

Mocha Chocolate Brownie Bites

An easy delightful treat!

24 mini paper liners

½ cup butter, melted

¼ cup chocolate chips, melted

¼ cup cocoa powder

¾ cup sugar

¼ cup brown sugar

2 eggs

1 tsp vanilla

½ cup flour

1 tbsp instant coffee granules

¾ tsp baking powder

¼ tsp salt

½ cup chocolate chips

1. Preheat oven to 350F.  Line mini muffin cups with paper liners.
2. Combine first 7 ingredients in medium sized bowl.  Add remaining ingredients.  Stir until combined.  Fill each muffin cup ¾ full
3. Bake in preheated oven for 12 to 15 minutes or until set.  Serve warm or at room temperature