1 6 ounces pkg semisweet chocolate chips 1 cup soft butter 2 cups confectioners sugar 4 large eggs 1 teaspoon vanilla 1 teaspoon peppermint extract nuts Melt chips; cool and set aside. Beat butter, using electric mixer. Add sugar. Add cooled chocolate, beat 5 minutes. Beat in eggs, one at a time. Mix in vanilla and peppermint extract. Sprinkle nuts on bottom of 24 paper holders in cupcake pan. Fill each cupcake holder half full. Sprinkle with nuts. Freeze for at least 3 hours. Makes 24. Converted by MC_Buster.
How To make French Mint Cupcakes's Videos
Baking with Princesses | Mint Chocolate Cupcakes
Today, I made my sister and my favorite cupcakes! I hope you give them a try!
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Ingredients:
Cupcake batter
1 1/3 cup of flour 1 1/2 cup of sugar 1/2 tsp of baking soda 3/4 of cocoa powder 1 cup of milk 3 tbsp of vegetable oil 6 tbsp of applesauce 2 tbsp of coffee (optional) 1 tsp of vanilla extract 1/4 tsp of mint extract pinch of salt
Mint cream cheese filling (ratio changes depending how thick you want it) ~1 1/2 cup of powdered sugar ~5 tbsp of heavy whipping cream ~1/2 cup of cream cheese ~1/3 of crushed mint chocolate candies
I had so much much fun #baking these #princess #cupcakes
Music by:
Chandler Hurlimann
CHOC MINT CREAM CUPCAKES - The Scran Line
For all you choc-mint lovers out there, does it get any better than this? A moist devils food cake with a mint cream centre, topped with fluffy peppermint buttercream frosting and a sprinkle of crushed mint candies! YUM!
Loved the video? You'll find the recipe here:
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HELPFUL LINKS: 1. To convert grams into US cups, please follow this link:
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About The Scran Line Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Choc mint cupcake soap
Chocolate Red Velvet Cupcakes with Fresh Mint Icing
Chocolate Red Velvet Cupcakes with Fresh Mint Icing // Cupcakes de Chocolate Red Velvet com Cobertura de Hortelã Fresca
Trending Recipes - First Video Recipe
It's Time for Mojitos! Mojito Cupcakes Recipe! Fresh, Zingy and Boozy! | Cupcake Jemma Channel
Question: Does anything say SUMMER'S HERE! better than a fresh cold Mojito? Answer: YES, a MOJITO CUPCAKE! But to be honest we would choose both if we could. This zesty cupcake sponge is infused with fresh mint and topped off with a delicious Rum buttercream, and if you wanna go all they then top them off with crystallised mint leaves (and make some extra so you have a little snack whilst you work). If you whip up a batch of these Minty, Limey, Rum-y cupcakes we promise you will invited to every party there is this Summer.
And if you do make them be sure to tag us in your Instagram photos with #cupcakejemma We love seeing what you guys get up to in the kitchen!
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------------ For 12 Cupcakes Preheat oven to 175C (fan assisted) 125g Caster Sugar 125g Self Raising Flour 125g Softened Unsalted Butter 1/4 tsp Bicarbonate of Soda Zest of 2 Limes 2 Eggs 1.5 tbsp Mint Milk (see below)
For the Buttercream 250g Softened Unsalted Butter 400g Icing Sugar 1-2 tbsp Minty Milk (see below) 1-2 tbsp Rum (for a non alcoholic version use all milk or add some lime juice)
Demerara Sugar and Lime Zest for decoration
For the Minty Milk 200ml Whole Milk Big Bunch of Fresh Mint Leaves
For the Crystallised Mint Leaves 12 Mint leaves 1 Egg White Caster Sugar ---------------
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Mocha Mint Cupcakes
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