Mint Chocolate Cupcakes

Cute and simple chocolate cupcakes with peppermint buttercream for Saint Patrick's Day!

Also, Guinness Cupcakes with Vanilla Bean Frosting - So good!

Chocolate Stout Cupcakes

(Adapted from Dave Lieberman's Recipe)

24 cupcakes

3/4 cup dutch cocoa 

2 cups sugar

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Pinch salt

1 bottle Guinness

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 10 to 12 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

Vanilla Bean Buttercream

(Adapted from Cook’s Illustrated)

Yield: 3 cups (Enough for 24 cupcakes)

3 sticks unsalted butter, softened

1 vanilla bean, halved lengthwise

3 cups confectioners’ sugar

Pinch salt

2 Tablespoons heavy cream

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Super Easy, Super Moist Chocolate Cupcakes

Yield: Makes 12 cupcakes.

(Recipe adapted from Epicurious)

INGREDIENTS

1 1/2 cups flour

1/4 cup dutch cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup strong brewed coffee

1 Tbsp white vinegar

2 teaspoons vanilla extract

6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.

In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes.

Peppermint Buttercream

3 sticks unsalted butter, softened

6 cups confectionery sugar

1/4 c up milk (plus more if needed to match desired consistency)

1 1/2 tsp peppermint extract

Green food coloring (if desired)

Cream butter until light and fluffly. Add confectionery sugar 1 cup at a time until well incorporated. Add milk a little at a time until you reach desired consistency. Add extract and mix until incorporated. Add green food coloring, if desired, until desired shade is reached.