Mint Dark-Chocolate Cupcakes
A line from one of my favorite modern holiday songs says, “Some would say this tree’s not real / ‘Cause it stands there every year.” And I feel that sentiment deep in my bones. For my entire childhood, nothing about our Christmases changed one year to the next. Same tree and ornaments, same schedule for when we celebrated with which extended family members, same Christmas menu eaten at the same far-later-than-lunch-way-early-for-dinner time, everything. That was what tradition meant in our house.
Me being me, it seems odd to acknowledge that I’m a big fan of tradition…in my way. Granted, my need for creative expression means it’s always rather loosely interpreted and usually changed-up in some way, but the need to know we will always mark the occasion and celebrate runs deep. Bringing loved ones together is a must, though I’m not particular about the day or time or even who hosts, but I do have to cook and bake, though I’m unlikely to make the same dish twice…at least not exactly the way I’ve ever made it before. And for over a decade now, my Christmas tree has been one of those papier mâché birch trees, though I’ve decorated it in a whole array of completely different styles, from a midcentury modern color scheme with oversized bulbs to a winter wonderland dream dripping with glass, frosty whites and sparkly silver and gold baubles. As I look at this year’s playful Christmas red and green creation, I’m noting that several lights have burnt out and the wire of a few branches is proving less sturdy than it once was. “They don’t make things like they used to,” I say out loud, and immediately recognize my mother’s voice. (But it’s true. My sister still uses our childhood tree, and it looks the exact same as it always did!)
The exception to my notion of mixing it up is that, for me, there are certain flavors that I just can’t separate from their deep associations with this time of year. Cranberry, especially with orange (stay tuned for my loaded quick bread recipe coming soon), which I credit to my grandmother’s fresh cranberry relish. And for reasons I can only infer might be due to the coolness it leaves on the tongue, peppermint…with chocolate, of course.
In years past, I’ve made chocolate-mint fudge, as well as chocolate sugar cookies with peppermint in the cookie as well as the icing, and we keep a bottle of Peppermint Schnapps in the house solely for spiking hot chocolate. But when I decided to turn the delightful combo into cupcakes to take to a holiday gathering, well, let’s just say it made me feel like a kid and believe in the magic of Christmas all over again.
Enjoy! And the very happiest of holidays to you and those you love!
These are some of the items I find especially helpful for this bake. (These are affiliate links.)
King Arthur Double Dark Cocoa
Cook’s Pure Peppermint Extract
USA Muffin Pan
Piano Wire Whip Whisk by WInco
Mint Dark-Chocolate Cupcakes
makes about 12 cupcakes or 48 mini-cupcakes
INGREDIENTS
1/4 cup King Arthur Double Dark Cocoa
1 + 1/4 good all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg, room temperature
2 tablespoons sour cream, room temperature
1/4 cup buttermilk, room temperature
1 tablespoon vegetable oil
1/4 cup butter, melted and cooled
1 + 1/2 teaspoons peppermint extract
1/2 teaspoon good quality vanilla extract
1/2 cup tap-warm water
INSTRUCTIONS
Set the rack to center and heat the oven to 350°. Line a 12-cup muffin tin with papers.
Melt the butter and set aside to cool.
In a medium-large bowl (I prefer one with a spout), sift together the cocoa and flour. Whisk in the remaining dry ingredients.
In a small bowl, whisk the egg and sour cream until smooth, then blend in the buttermilk, oil, butter and extracts. Add to the dry ingredients and stir until combined — the batter will likely seem very thick at this point and may clump.
Add the warm water and whisk (firmly but not whipping) for 30 seconds until completely smooth.
Pour the batter into the prepared cups, filling about two-thirds to three-quarters full.
Bake about 21-25 minutes for regular size cupcakes, 9-11 minutes for mini. The cupcakes should be set and just firm to the touch.
Let the cupcakes cool for 5 minutes in the pan before removing to a wire rack to cool completely. Allow to fully cool before frosting.
Mint Buttercream Frosting
INGREDIENTS
12 tablespoons unsalted butter, softened
6 tablespoons (12g) vegetable shortening, softened
1/4 teaspoon salt
1 tablespoon peppermint extract
4 + 1/2 cups confectioners' sugar
4-6 tablespoons heavy whipping cream
Sparkling sugar for decorating, optional
INSTRUCTIONS
With a handheld or stand mixer, beat the butter and shortening until fluffy.
Beat in the salt and extracts.
Add the confectioners' sugar in three additions, followed by 4 tablespoons of the cream, beating until smooth and scraping the bowl as needed to fully incorporate the sugar.
Increase the mixer speed to medium-high and whip frosting for 1 minute. Adjust the consistency of the frosting as needed (gradually adding up to 1/2 cup more confectioners' sugar if too thin or up to 2 additional tablespoons of milk if too thick), then beat at medium-high for another 1-2 minutes until fluffy and light.
Spread or pipe the frosting onto thoroughly cooled cupcakes and (if using) sprinkle with sparkling sugar.
TIP — To make my buttercream a crisp white, I use a small touch of purple which neutralizes the yellow from the butter (dip the tip of a toothpick to get less that a full drop) and a few drops of bright white food coloring.
flour+sugar is a participant in the Amazon and King Arthur affiliate marketing programs and earns fees on qualifying purchases made via links on this site.
