Merry Christmas everyone! I hope that you'll get to spend some quality fun time with your friends-n-fam yule-tiding and what not. I've finally had a little extra time to spread my Christmas cheer cupcake style.I always find that mint chocolate is a really nice and light dessert sweet after a really heavy holiday meal. For this year's Christmas Eve celebration I'll be bringing Mint Chocolate Chip Cupcakes with a VERY delectable buttercream frosting, and a sprinkling of red sugar for that little extra touch of the season.
I used one of my regular recipes for double dark chocolate cake. In addition to the 1 TBLS of Vanilla Extract the recipe normally calls for, I also added 1TBLS of Peppermint Extract. When my batter was nice and blended I folded in about a 1/2C of semi-sweet chocolate chips. I baked at 350 for 19 minutes, and the cupcakes have a very good moist consistency.
These delightful little cuppies are topped with an oh-so-yummy vanilla buttercream frosting. I've recently started adding 1C of shortening to my buttercream frosting as I have found it helps give a little more height and volume.
I have to say, this is one of my favorite cupcakes I've made so far. (Banana Spilt is still my all-time fave) The buttercream mingles nicely with the crisp mint flavor. The cake is very moist, and the chocolate is rich without being too decedent or overwhelming. I find that I'm really satisfied after eating it with out being weighed down.
Happy Holidays!
Until my next cupdate,
LN
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