First of I want to thank my wonderful daughter for helping me make these and helping me take pictures. She’s such a good girl!!!
Double Choco Chunk Cupcakes
6 tablespoons unsalted butter, at room temperature
6 ounces bittersweet chocolate, coarsely chopped
2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 whole egg
1 teaspoon vanilla
Preheat the oven to 375 degrees F and line and/or spray the 12 molds in a regular-size muffin tin.
Melt the butter and half the chopped chocolate together in a greased saucepan or a double boiler; or do this in a microwave (very carefully in 30 second intervals). Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large bowl, whisk the buttermilk, egg and vanilla extract together until well combined, then add in the chocolate and butter mixture. Mix in the flour mixture until just moistened. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Fold in the remaining chopped chocolate.
Scoop about 1/4 cup of batter into each muffin tin.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold. Makes about 18 muffins.
4 cups powdered sugar
1/2 cup butter, softened
1/8 teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
3 drops green food coloring
In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
I have no idea where I found the cupcake recipe but the frosting recipe can be found here.
I don’t know how the cupcakes are (yet), but the frosting was so good, and I’m not even a big mint fan!