Fresh Mint Chocolate Cupcakes

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Fresh Mint Chocolate Cupcakes

I love fresh mint.

When we moved into our new house, I found a fantastic surprise off the side of the back deck – a patch of mint that had been left to go wild. 

But all this mint brings up a problem. What on earth can I do with it all?

I have no idea what kind of mint this is, but I do know it makes fantastic mojitos. And great fresh mint chocolate cupcakes.

Wild Mint in the Garden The Parent Spot

To prepare the mint, just pick fresh and chop it finely.

Fresh mint on the chopping board The Parent Spot

I chopped only the leaves (I’m not sure if the flowers are even edible?). You wouldn’t believe how good this smells.

Fresh Mint Chopped The Parent Spot

These are a variation on the incredibly easy Never Fail Rich and Moist Chocolate Cupcake recipe, with mint finely chopped and stirred in. They’re a huge hit when we ice them with our old fashioned All Butter, All The Time Buttercream frosting.

Fresh Mint Chocolate Cupcakes
Serves 12
Rich moist chocolate and lovely fresh mint, this is a simple one bowl recipe.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 1/4 cups white sugar
  2. 1 3/4 cups all-purpose flour
  3. 5/8 cup unsweetened cocoa powder
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons baking soda
  6. 3/4 teaspoon salt
  7. 2 medium or large eggs
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 1 teaspoon vanilla extract
  11. 2 tbsp fresh mint, chopped
  12. 1 cup boiling water
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Flour and grease 12 cupcake tins.
  3. Using a mixer, stir together the sugar, flour, cocoa, baking soda, baking power and and salt.
  4. Add the eggs, milk, oil and vanilla into the same bowl.
  5. Mix for three minutes on medium speed.
  6. Add the fresh mint to the boiling water and stir for 30 seconds.
  7. Stir in the boiling water last. IMPORTANT: Batter will be very thin. Pour into the prepared tins, filling each tin about 3/4 full.
  8. Bake 30 to 35 minutes, until a toothpick comes out clean.
Notes
  1. IMPORTANT: This batter is very, very thin; almost the consistency of paint.
The Parent Spot http://www.theparentspot.com/
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12 Comments
  1. Micki 44 years ago
  2. Triplezmom 44 years ago
  3. Kand 44 years ago
  4. lisa jones 44 years ago
  5. Leslee Haralson 44 years ago
  6. Colleen Busch 44 years ago
  7. Viv 44 years ago
  8. michelle rattan 44 years ago
  9. Joie Betterly 44 years ago
  10. Erin S. 44 years ago

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