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Mint Chocolate Cupcakes




Source of Recipe


ginger


List of Ingredients




Cupcakes:
2 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa
2/3 cup (1 stick + 2-2/3 tbsp.) unsalted butter or margarine, room temperature
1-1/2 cups superfine sugar
3 large eggs
2 tsp. peppermint extract
1 cup milk
Frosting:
3 oz. semi-sweet chocolate
4 tbsp. unsalted butter or margarine
1 tsp. peppermint extract


Recipe



Heat oven to 350ºF (175ºC). Line muffin cups with paper liners. Sift flour, baking soda, salt and cocoa. Set aside. Cream butter and sugar until light, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in peppermint extract. Slowly blend in flour mixture, alternating with milk, until blended. Spoon batter into paper liners, filling each cup 3/4 full. Bake 12 - 15 minutes, until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely. Frosting: Melt chocolate and butter in a medium saucepan over low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes. Makes 20.