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Mint Chocolate Chip Cupcakes

Name: Mint Chocolate Chip Cupcakes
Prep time: 2100 s
Cook time: 1140 s
Total time: 3840 s
Yield: 12
Ingredients: 1 1/2 cup Wheat flour white all-purpose unenriched; 1 cup Sugars granulated; 1/2 cup Cocoa dry powder unsweetened; 1 teaspoon Leavening agents baking soda; 1/2 teaspoon Salt table; 250 grams Beverages water tap drinking; 1/3 cup Oil grapeseed; 1 tablespoon Vinegar distilled; 2 teaspoons Vanilla extract; 1/4 tablespoon Peppermint fresh- extract; 100 grams Baking chocolate MARS SNACKFOOD US M&M's Semisweet Chocolate Mini Baking Bits; 1 cup Cream fluid heavy whipping; 1/4 cup Sugars powdered; 1/4 tablespoon Peppermint fresh

64'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Treenut-Free

Peanuts-Free

Fish-free

Ingredients

Servings

- 12 Portions +

Wheat flour, white, all-purpose, unenriched

1 1/2 cup Wheat flour, white, all-purpose, unenriched

Sugars, granulated

1 cup Sugars, granulated

Cocoa, dry powder, unsweetened

1/2 cup Cocoa, dry powder, unsweetened

Leavening agents, baking soda

1 teaspoon Leavening agents, baking soda

Salt, table

1/2 teaspoon Salt, table

Beverages, water, tap, drinking

250 grams Beverages, water, tap, drinking

Oil, grapeseed

1/3 cup Oil, grapeseed

Vinegar, distilled

1 tablespoon Vinegar, distilled

Vanilla extract

2 teaspoons Vanilla extract

Peppermint, fresh

1/4 tablespoon Peppermint, fresh- extract

Baking chocolate, MARS SNACKFOOD US, M&M's Semisweet Chocolate Mini Baking Bits

100 grams Baking chocolate, MARS SNACKFOOD US, M&M's Semisweet Chocolate Mini Baking Bits

Cream, fluid, heavy whipping

1 cup Cream, fluid, heavy whipping

Sugars, powdered

1/4 cup Sugars, powdered

Peppermint, fresh

1/4 tablespoon Peppermint, fresh

Mint Chocolate Chip Cupcakes

Nutri value

Go to instructions

Instructions

9 Steps

64'

Total

35'

Preparation

19'

Cooking

Waiting

Step by step

1 of 9

10'

Preheat Oven and Prepare Muffin Tin

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

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2 of 9

Mix Dry Ingredients

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

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3 of 9

Combine Wet Ingredients

Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, 2 tsp vanilla extract, and 1/2 tsp peppermint extract to the dry ingredients. Mix until just combined.

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4 of 9

Fold in Chocolate Chips

Fold in 1/2 cup mini chocolate chips gently to avoid overmixing.

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5 of 9

Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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6 of 9

19'

Bake the Dish

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

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7 of 9

Cool Cupcakes

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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8 of 9

Whip Cream

While the cupcakes cool, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1/2 tsp peppermint extract until stiff peaks form. Add green food coloring if desired.

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9 of 9

Frost and Garnish Cupcakes

Once cooled, frost the cupcakes with the peppermint whipped cream and garnish with additional mini chocolate chips.

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