Dark Chocolate Mint Cupcakes With White Chocolate Mint Frosting Recipes

NANA'S CHOCOLATE CUPCAKES WITH MINT FROSTING

Steps:

• Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely., Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely., Beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.

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Steps:

• Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners.
• In a large bowl, sift flour, cocoa powder, granulated sugar, baking soda and salt together. Set aside.
• In a large measuring cup mix buttermilk, oil, and 2 teaspoons vanilla. Pour buttermilk mixture into the flour mixture, and mix until everything is well combined. Fold in the 1 cup Nestlé® Toll House® Dark Chocolate Morsels. Using an ice cream scoop (about ¼ cup), fill each muffin tin to ¾ full.
• Bake for 15-20 minutes, until a tester comes out clean. Remove from oven, and turn onto a wire rack to cool completely.
• Meanwhile prepare the filling. In a large bowl mix together 2 cups powdered sugar, 3 tablespoons milk, 1/4 teaspoon vanilla extract and peppermint extract. It will be slightly thinner than frosting.
• In the bowl of an electric mixer, cream together the butter and melted Nestle Toll House Dark Chocolate Morsels. Add 3 to 4 cups powdered sugar, 1/4 cup milk, and 1/2 teaspoon vanilla. Beat until light and fluffy. You can add more milk or sugar to get your desired consistency.
• Once the cupcakes have completely cooled, scoop 1 teaspoon of cake out of the center. Pour in some of the mint filing. Top with frosting.

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE

Steps:

• In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
• Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
• Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.