I just finished making these and they taste amazing! *Homemade buttermilk can be made by adding 2 teaspoons of distilled vinegar to a liquid measuring cup. Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. The mint-green icing looks really refreshing and amazing. I made it today and noticed it didn’t taste the same (not as sweet, more burnt tasting) and wasn’t as moist as before. I’m Lizzy from Your Cup of Cake and cupcakes are my specialty! I made these for a bake off at work and “I WON!” My son just turned 6 and he put in a request for me to make these for his party! Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. Your email address will not be published. I didn’t want to overwhelm with too much mint. To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. This is a really tasty, easy to make recipe and I highly recommend . What is thr gel color did you use? The Andes mints and peppermint extract pushed it over the top wonderful! I’ve been baking for a while now, and this has never happened to me. Can I use almond milk instead of the heavy cream. These look amazing! Splurged on the Dutch processed cocoa and I’m glad I did. These were so good. And my all time favorite icecream is Mint Chocolate Chip, so this is the best thing ever! Remove to room temperature one hour before serving. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Decorate with desired garnish. Preheat the oven to 350°F. The flavor however, is good. Fill a zip-top plastic freezer bag with filling or frosting. Jamie. I have used the greaseproof ones which are nice as they don’t get greasy on the outside but the color gets really lost with a dark cupcake color. I used my own doctored mix recipe and ended up with 42 cupcakes, though, but I wonder if I maybe overdid it with the mint chips. Refrigerating them will keep them fresher longer. The cupcakes sank in the middle (I used fresh soda and powder too), the edges were crispy and the insides were crumbly. Add a tiny amount of green gel dye to the remaining frosting (I used Wilton Leaf Green). The idea for this recipe is very good, but the recipe could be improved upon. -Jamie. ©2020 Handle the Heat. Stretch your baking muscles with these decadent mint chocolate chip cupcakes. Do you have to refrigerate these? Any tips? Stir in the Andes Crème de Menthe baking chips. Hello! Thanks…Christy. I happen to he out of vinegar at the moment. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Preheat oven to 350°F and line pans with cupcake liners. Thanks for publishing, Hi there, do you have a vanilla version of this chocolate mint cupcake recipe? plus 2 tablespoons (113 grams) all-purpose flour. Everyone loved them, thank you for the free recipe! Mint is my favorite and I wish I had one of these right now! I make these with coconut oil as the vegetable oil and it gives them the best hint of coconut flavour. I used dark chocolate chips for the ganache. Hello- did you change the recipe? The recipe will make about 18-20 cupcakes total. I love mint and chocolate, such a great combination and the vibrancy of the mint frosting is incredible! I hope this helps. They all get flat and ugly, and make a mess inside my oven.
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