Mint Mallow Chocolate Cups Recipes

CHOCOLATE-MINT COOKIE CUPS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies. , In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.

CHOCOLATE MINT MALLOW CUPS

Steps:

• Melt chocolate chips in 1-quart saucepan over low heat, stirring occasionally, 4-5 minutes or until chips are melted. Place 10 baking cups into muffin pan. Coat inside of each cup evenly with melted chocolate to about 1/8 inch thick, using pastry brush, bringing coating almost to top of cup but not over edge. Refrigerate 30 minutes or until firm.
• Combine milk and marshmallows in 2-quart saucepan. Cook over low heat, stirring occasionally, 8-12 minutes or until marshmallows are melted. Remove from heat; stir in salt, vanilla, peppermint flavoring and food color. Refrigerate, stirring occasionally, 40 minutes or until mixture mounds slightly when dropped from spoon.
• Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir marshmallow mixture until smooth. Gently stir marshmallow mixture and crushed peppermint candies into whipped cream. Spoon 1/3 cup marshmallow mixture into each chocolate cup. Refrigerate 2 hours or until set.
• Carefully remove foil liners from chocolate cups. Sprinkle with reserved 1 tablespoon crushed candies. Store refrigerated.

MINT CHOCOLATE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates.
• Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour.
• Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.