Day 130 – Mint ‘n’ Chip Cupcakes

8 Dec

I love all things mint chip.  Not surprising.  Since, as you know, I love chocolate.  But there is something so soothing and relaxing about mint chip.  Especially mint chip ice cream.  Yum!  It’s my “go to”.  I may have to “go to” now, actually.  Since I’ve been talking about it.  But first, let’s see if these Mint ‘n’ Chip Cupcakes (recipe below from Life Currents) don’t quench my craving.

Mint-chip-cupcake     Mini-mint-cupcake

The cupcakes are cakey and moist. The top is crispy.  They taste like a mint chocolate chip cookie. That doughy, gooey-ness you get in a big, soft chocolate chip cookie.

Mint-Chip-Frosting

The frosting is thick and smooth. Very creamy.  It 100% tastes like mint chip ice cream at room temperature. It takes a minute for your brain to wrap around the fact that it’s not melted ice cream. Spot on flavor.

Mint-n-chip-Cupcake     Mini-mint-n-chip

These parts are amazing separately, but they compete when they are together. I could happily eat either of them with a different pairing, but together it loses something. Perhaps the cupcake without the mint, so it’s a mock-chocolate chip cookie & mint chip ice cream sandwich. Or the mint cupcake with a chocolate chip buttercream (without mint). It’s nowhere near “not good” when it’s together, don’t get me wrong! They are just amazing (!!!!!!!!!) apart.

Mint-n-chip-top     Mini-mint-n-chip top

Notes: The grade of chocolate you use will definitely affect the taste in these morsels, especially in the frosting. I used Callebaut semi-sweet chocolate. Yum!! I also added a little more food coloring than was called for. It looked delightfully green in the bowl, but not as green in the photos. So, if you want a strong green, I’d add even more food coloring than the recipe calls for, in both cupcake and frosting.

Mint-n-Chip-halved

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4.5 (1 bowl batter!!)
  • TOTAL: 19

RECIPE

Mint ‘n’ Chip Cupcakes (recipe from Life Currents)

Cupcakes:

8 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
2 eggs
2 ½ cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
1/4 cup light tasting oil such as grapeseed
2 teaspoons peppermint extract
2-3 drops green food coloring, optional
2 cups mini semisweet chocolate chips

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature
3-4 cups powdered (confectioners) sugar
2 tablespoons heavy cream
1/4 teaspoon peppermint extract
pinch of salt
2 drops green food dye, optional
2/3 cup finely chopped semi-sweet chocolate

For directions visit Life Currents.

*Tomorrow: Pumpkin Cupcakes*

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