CHOCOLATE FUDGE MINT CUPCAKES
This recipe is so fun and versatile! It's my most requested by teenagers and young adults. I hope your creative minds go to work with it...I'll give you some examples at the end.
Provided by Wendy Rusch
Categories Chocolate
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Line cupcake pan with 12 liners.
- 2. Mix according to directions on the box.
- 3. Fill liners 3/4 full and bake 20-25 minutes. They may not look done, if they are firm to the touch and spring back when touched they are done, they will not pass the toothpick test. The centers are fudgey.
- 4. Remove from oven, cool in pan 5 minutes, then remove from pan onto wire racks to cool completely.
- 5. In a bowl mix butter, vanilla, peppermint, food coloring, powdered sugar and milk until smooth and of nice spreading consistency. May add more powdered sugar or drops of milk to achieve the desired consistency.
- 6. Frost cooled cupcakes...drizzle with fudge sauce or ganache if desired. And top with a andes mint candy for garnish. Recipe to follow on site for fudge sauce.
- 7. After frosting your cupcakes, store in an air tight container in the refrigerator for at least 2 hrs. This makes the cupcake even more moist and delicious!!!
- 8. Different options: Using peanut butter frosting instead of mint. then a mini reeses peanut butter cup for garnish. Vanilla or cream cheese frosting, top with a strawberry or raspberry, then drizzle with chocolate...pretty! Put chocolate chips in the batter and top with chocolate frosting for chocolate lovers! Put nearly anything in the batter...caramel filled hersey kisses tucked into each cupcake before baking is fun! Fill cupcakes with cherry pie filling after they cool and top with whipped cream, or vanilla icing and a hersey cherry kiss. OR put a teaspoon of cherry pie filling into each cupcake before baking... Just let your imagination run wild!!! Seriously, whats the worse that could happen??? You'd have a fudgey mess on your hands, so you might have to eat your cupcakes with a spoon and ice cream, that would be a tragedy! lol lol
- 9. I almost forgot! One of the favorite things kids and teens alike love that I do...I make a tower out of the cupcakes after I've frosted them, THEN drizzle with chocolate ganache or fudge sauce over the tower...I'll see if I can find a photo! :)
EASY FUDGE FILLED CUPCAKES.
These easy cupcakes magically create their own fudgy center while they bake.
Provided by Stormy Stewart
Categories Chocolate
Time 10m
Number Of Ingredients 3
Steps:
- 1. Prepare cake mix as directions state. Heat oven to 350 degrees In a cupcake pan fill each paper cupcake holder 2/3 full of batter and top with a rounded spoonful of hot fudge sauce. Bake as directed. Let cool and frost.
- 2. Create different flavors like Yellow or white cake and caramel ice cream topping. Caramel cake with caramel ice cream topping Chocolate cake with chocolate mint ice cream topping Chocolate cakewith cherry juice with hotfudge topping and a cherry in each cup cake
MY HEAVENLY MINT CUPCAKE WITH FUDGE FILLING
This is my take off of another recipe I posted for a Creme De menthe Fudge Cake. I decided one day to experiment in making this as a cupcake..this is what I come up with. I have made these for so many functions and always get rave reviews from everyone. Great for Christmas or at anytime..so very light, not an overly sweet cupcake...but certainly elegant, and will get you compliments every time! The picture is of one that I freshly made today...12/15/2011
Provided by Carole F @BakersQueen
Categories Cakes
Number Of Ingredients 12
Steps:
- Note before you begin...my recipe reads MINT extract...this is important to get the right flavoring for this cupcake. You should use MINT extract; not peppermint, creme de menthe..or wintergreen. The Mint extract I use is 'McCormick, PURE Mint extract', and it contains in the ingredients list both oil of spearmint and oil of peppermint. This makes the cupcake unique.
- Preheat oven to 350 F. Line cupcake pans with paper liners.
- In a large mixing bowl add cake mix, water, oil, mint extract, egg whites, and sour cream. Mix on medium speed for about 2 minutes, until it is mixed well.
- Take 1 cup of the batter and place in a small bowl. To this batter add the 3 drops of green food coloring and mix well, so it looks like a medium green. Set aside.
- Take a spoon or large scoop and add the white batter to each liner to 2/3 full. After filling all the liners now take a small spoon and add equal amounts to the top of the 18 cupcakes with the green batter. Then take a knife tip and swirl the two colors so that the batter becomes two tones..green and white. YOu don't want it to turn completely green, so that is why I say SWIRL. This should fill the liners to about 3/4 full. (the cupcake to the top left in the picture here in the cupcake pan has been swirled, that is what it should look like, not solid)
- Place in oven and bake for about 18-20 minutes..test with a toothpick to see if done. Once they are done remove from oven and cool completely on a rack.
- Meanwhile as the cupcakes are cooling...take a medium bowl and chill it in the freezer for about 5 minutes along with the beaters to your mixer. Remove from freezer and add the 1 pint of whipping cream to the chilled bowl, and add the 2 T. of powdered sugar. (I use a stabilizer to keep the whipping cream from melting if cupcakes set out for any length of time). I believe there is a recipe on here as to how to make a stabilizer, I will attach it to this recipe, or you can also purchase them at any cake or candy making store). Add the stabilizer and turn mixer at the highest setting and beat until whipping cream has stiff peaks. Place in fridge until ready to frost cupcakes.
- Take a decorator's bag with a Star tip (1M)..and fill the bag with the fudge topping (do NOT heat the topping), secure the end by folding, now take the tip and insert it into the center of the cupcake about 1/2 way to 3/4 and inject the fudge topping into the cupcake by squeezing and pulling up and out of the cupcake. Do this to the remaining cupcakes.
- Clean your tip, and get a new bag..now add the whipping cream to this new bag with the star tip attached...squeeze and swirl to add the whipping cream to the top of the cupcake..(see picture above as to how it should look) Top with creme de menthe pieces. Store in refrigerator until ready to serve. Because of the stabalizer..you are able to allow them to set out without any difficulty with it affecting the whipping cream. Do not leave out over night..
- IF some of you are afraid or don't know how to use a decorator's bag or tip..then just dollop the whipping cream on with a spoon and add the mint pieces. As for filling the cupcakes with the fudge topping...cut a cone shape into the center of the cupcake fill with fudge topping and place the cone piece back onto the cupcake and frost with the whipping cream as suggested above.
- If desired..You may also add a small amount of chocolate syrup to the top of the whipping cream before adding the mint pieces..drizzle it on lightly, then add candy.
FUDGY FILLED CUPCAKES
Fudgy filled cupcakes ... the "yum" is in the title. Store in a covered container.
Provided by JENN6581
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
- Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips; set aside.
- Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
- Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 19.3 g, Cholesterol 51.4 mg, Fat 10 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 35.2 mg, Sugar 15.3 g
HEAVENLY MINT BROWNIE DESSERT
This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible. -Rebekah Radewahn, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly., In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies., Spread into a greased 9-in. springform pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and butter until blended. In a microwave, melt baking chips and shortening; stir until smooth. Cool slightly. Beat into cream cheese mixture. Add extract and, if desired, food coloring. Fold in mint candies. Spread over brownie layer. Refrigerate until firm, about 2 hours., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly., Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan.
Nutrition Facts : Calories 669 calories, Fat 49g fat (30g saturated fat), Cholesterol 122mg cholesterol, Sodium 221mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 3g fiber), Protein 8g protein.
More about "my heavenly mint cupcake with fudge filling recipes"
CHOCOLATE CUPCAKES WITH MINT FILLING - LIFE, LOVE, AND …
From lifeloveandgoodfood.com
5/5 (1)Total Time 48 minsCategory CakesCalories 227 per serving
- In a large mixing bowl, add cake mix, oil, buttermilk, eggs, and dry pudding mix. Beat until fully combined on medium speed. Line 2 muffin pans with 18 paper liners. Fill each muffin liner 3/4 full with batter.
- Bake 15-18 minutes or until a toothpick inserted in center is removed clean. Cool cupcakes completely on a wire rack.
OVER-THE-TOP ANDES MINT CUPCAKES | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (42)Total Time 50 minsCategory Cakes/CupcakesCalories 340 per serving
- For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side. Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. So you may need to bake the cupcakes in installments if you only have 1 or 2 muffin tins. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.
- For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag (it helps to place the ziploc bag, one point down, in a tall glass while filling).
- When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.
- For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.
MINT CHOCOLATE CUPCAKES + BOXED CAKE MIX HACKS
From butterwithasideofbread.com
Reviews 2Calories 268 per servingCategory Dessert, Treats
- Optional- Also add 1 small box of pudding mix to the cake batter. I liked the taste of the cake when I add the pudding mix, but I think the cake is less delicate/ more substantial without the pudding mix. I don't add pudding mix often, but I did add it when I took these pictures.
MINT CUPCAKE | HY-VEE
From hy-vee.com
MINT CHOCOLATE CUPCAKES - JUST SO TASTY
From justsotasty.com
MINT CHOCOLATE CUPCAKES WITH COOKIE TOPPING - MY …
From myheavenlyrecipes.com
THIN MINT FUDGE CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
MINT CHOCOLATE CUPCAKES WITH MINT FILLING - ONE SWEET …
From onesweetappetite.com
VANILLA FUDGE FILLED CUPCAKES | SMALL BATCH RECIPE
From thefoodieaffair.com
HEALTHY MINT CHOCOLATE CUPCAKES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
CREAM-FILLED FUDGY CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
CUPCAKE RECIPES ARCHIVES - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
HEAVENLY CREME FILLED CUPCAKES - FOOD NETWORK CANADA
From foodnetwork.ca
MINT-FILLED BROWNIE CUPCAKES - HANDLE THE HEAT
From handletheheat.com
MINT CHOCOLATE CUPCAKES WITH MINT FUDGE FILLING - MY RECIPE MAGIC
From myrecipemagic.com
RED VELVET HOLLY CUPCAKE RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
MINT CHOCOLATE CUPCAKES - BEYOND THE BUTTER
From beyondthebutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love