Today’s Blogger Guest Post for The Holiday Project:
Brooke from Baking With Basil
[Brooke has the most delightful blog. It was also a coincidence that she was one of my cookie swap recipients–what a small world, right? And to top everything else off, she’s expecting twins! Congratulations, Brooke! So happy to have you as a guest blogger today!!]
There are so many flavor combinations that remind me of the holidays, but my favorite is chocolate and mint! In all truthfulness, I enjoy this combo all year long. There are a few things that I only have durning the festive season, but this flavor marriage is just too darn good and so versatile. Summer time – ice cream, Winter months – peppermint lattes, Spring – St. Patty’s Day. But there is just something about the holidays that makes it that much more special. I was so excited when Stephanie contacted me about doing a guest post because it’s my first one EVER!! I knew I wanted something fun and decadent to share for the Holiday Project and these delicious cupcakes were created.
The chocolate cupcakes were kicked up a notch with the addition of some mini chocolate chips. Which you wouldn’t think would make a huge difference, but it’s fun to take a bite and have a bit of crunch to break up the other textures. If you don’t have a go-to chocolate cake recipe yet, try this one out! I’ve made it numerous times and it never fails. Always light, fluffy and flavorful! Top that deep, dark chocolate cake with a sugary buttercream that has a hint of mint and it’s pure bliss. The cupcake would be perfect as is, at this point, but if you are feeling fancy drizzle some more chocolate decadence on top. Tis the season, right???
Thanks so much Stephanie for allowing me to participate and share this holiday treat with your readers! Hope you all have a safe and happy holiday season!!
Chocolate Chip Cupcakes with Mint Buttercream
Chocolate Chip Cupcake Ingredients
Recipe adapted from My Baking Addiction
- 1 3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup freshly brewed hot coffee
- 1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees. Line two standard muffin tins with paper liners, set aside.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk together or mix on low-speed. This is the bowl you will combine the batter, I used my stand mixer but just make sure the bowl is big enough.
3. In a medium bowl, combine buttermilk, oil, eggs, and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry. Once fully combined, slowly add the coffee and mix together. Make sure to use a rubber spatula to scrape down the sides and bottom of bowl a few times so it’s all mixed together.
4. Using a large scoop (if using a medium scoop, you will need 2 scoops per paper liner), fill each muffin well 2/3 full with batter. Make sure to scoop from the bottom, I noticed some of the chocolate chips sunk to the bottom of the batter. Bake for 18 to 22 minutes or until toothpick inserted in the middle comes out clean. Allow cupcakes to cool in pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Mint Buttercream Ingredients
- 2 sticks unsalted butter, room temperature
- 4 cups confectioner’s sugar
- 2 tbsp milk
- 1/2 tsp peppermint extract
- Green food coloring (optional)
1. In a large mixing bowl, beat butter on high-speed until light and fluffy. About 4-5 minutes.
2. Slowly add confectioner’s sugar in stages. Scrape down the sides of the bowl. Continue mixing until well combined. Add milk in 1 tbsp increments.
3. Add 1/4 tsp peppermint extract. Beat well to combine, sample buttercream. If you want more mint flavor, add the next 1/4 tsp, continue until flavor has been met. If using green food coloring, slowly add 1 drop at a time to get the green you want. Continue to beat on high-speed until desired consistency is reached.
- 3/4 cup chocolate chips or 4 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
1. Place chocolate in a heat safe bowl, set aside.
2. In a small saucepan, heat heavy cream until hot but not boiling. Pour heavy cream over chocolate. Add vanilla. Allow mixture to sit for a few minutes.
3. Using a whisk, stir mixture until well combined and glossy. Spoon chocolate over cupcakes and allow to drip down the sides.
- Cupcakes can be stored in the refrigerator for up to 3-4 days. Allow to come to room temperature before serving.
- Garnish with Mint Chocolate Bark if desired.
- I used a light hand with the mint flavoring because I didn’t want to overpower the cupcake, but if you like your treats minty, add away my friends!