Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Mint Chocolate Cupcakes 2




Source of Recipe


Thanks, Julia


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 and 2-2/3 tbsp.) unsalted butter or margarine, room temp.
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. Muffins: 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. Makes 20.