Mint Chocolate Cupcakes

February 19, 2021

Mint Chocolate Cupcakes

Ingredients:

For the Cupcake:

* 1+ 1/2cups All Purpose Flour

* 3/4cup Granulated Sugar

* 6tbsp Canola Oil

* 1/3cup Sour Cream

* 1/2tbsp Vanilla Extract

* 1tsp Baking Powder

* 1/8tsp Baking Soda

* 1/2tsp Salt

* 1/3cup Milk, at room temperature

* 3 Egg Whites

* 8 Mint Oreo Cookies chopped fine

For the Frosting:

* 1cup Unsalted Butter

* 4cups Confectioners Sugar

* A pinch of Salt

* 1/2tsp Peppermint Extract

* 2-4tbsp Whipping Cream

* 1/8tsp Green food Coloring

For the Topping:

* 12 After-Eight Dinner Mint Chocolates

* 1/2cup Finely Powdered Mint Oreo Cookies

Directions:

1. Pre-heat oven to 350 degrees F. Line 12 muffin cups with liners.

2. Combine the sugar, oil, sour cream and vanilla extract in the bowl of a stand mixer (with paddle attachment) and whisk to combine.

3. Combine the flour, salt, baking powder and baking soda in a separate bowl and whisk with a hand whisk to combine.

4. Add the mixed dry ingredients and milk in alternating additions to the wet ingredients in the bowl of stand mixer; beat in between additions. Start with dry ingredients and end with dry (1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, 1/3 dry). Do not over mix, and scrape the sides and bottom of the bowl, with a spatula as you go.

5. Beat the egg whites with an electric hand whisk, until stiff peaks form. Fold the egg whites into the batter well, to combine. Fold in the cookie crumbs in to the batter.

6. Pour the batter into the cupcake liners evenly. Fill 2/3 full only. Bake at 350 degrees for 16-18 minutes. Baking times will vary based on your oven. The cupcakes will be ready when an inserted toothpick comes out somewhat clean, with some crumbs attached.

7. Leave the cupcakes to cool on a wire rack to cool fully.

8. To make the mint frosting, cream the butter in the bowl of a stand mixer (with whisk attachment) until soft and pale. Add the pinch of salt, and the confectioners sugar 1 cup at a time, alternating with the whipping cream. Whisk on medium-low until combined. Add in peppermint extract and whisk on high until smooth and fluffy. Add in the coloring by hand. Mix well to combine.

9. Transfer to a piping bag with nozzle of your choice. To put the cupcakes together, pipe the frosting on each cupcake. Sprinkle the crushed Mint Oreo Cookies over the icing. Add the dinner mint on top of each cupcake.

Enjoy!!!!!