Peppermint cupcakes

Dare to make a baked these wonderful, colorful and delicious cupcakes or Mint cupcakes. A few original cupcakes with a rich chocolate coating, glaze of mint and chocolate chips, that will make sure your friends and family are delighted. We will see a way to make and submit these delicious Mint cupcakes.

Mint chocolate chip cupcakes

Ingredients for 24 cupcakes

• 1 cup of cocoa
• 2 cups of boiling water
• 1 cup butter at room temperature
• 2 cups Superfine sugar
• 4 large eggs
• 2 3/4 cups all-purpose wheat flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon salt
• 1 tablespoon chocolate syrup or extract
• Molds for baking (silicone or paper)
• Vegetable oil cooking spray

For the chocolate coating:

• 1 cup milk cream
• 8 oz of semisweet chocolate chopped

For Mint Glaze:

• 1/2 cup butter, softened to room temperature
• 1/4 cup milk cream
• 1 teaspoon Mint extract
• 2 drops green liquid food coloring
• 1/8 teaspoon salt
• 1 package of powdered sugar or icing sugar

To decorate:

• Chocolate chips

Preparation

We make Cupcakes:
Preheat oven to 350 ° C. Combine cocoa and 2 cups of boiling water in a large heat-resistant Bowl, stirring until blended and smooth; cool completely.
Beat the butter with a mixer until creamy; gradually add sugar, beating until it all is a well. Add the eggs, one by one, beating until blended after each addition.
Combine flour and next 3 ingredients; Add to the butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat on low speed until blended after each addition. Add chocolate extract.
Place paper molds for baking 2 moulds for muffins, and coat with cooking spray; put a tablespoon of the mixture and fill two-thirds of its capacity.
Bake for 12 to 15 minutes. Cool 10 minutes; remove the mold, and let cool completely.
To prepare the chocolate coating, Cook the cream in a saucepan over medium heat, stirring often, just until it begins to steam (do not boil); and remove from heat. Placed the chocolate in a glass container. Little by little, add the hot cream to chocolate, beating with a whisk until the chocolate is melted and mixture is well blended. The mass thickens as it cools. You will have about 2 cups of chocolate coating.
Fill each cupcake with chocolate topping if desired, instead of putting it on top. If you prefer it with chocolate inside, you will have to do so:
To fill cupcakes, insert the end of a wooden spoon or stem in the center of the cupcake to make a hole. Fill a plastic bag to freeze with filling or frosting. Use kitchen shears or scissors to cut about ½ centimeter of one corner of bag; Insert bag in the hole of the magdalena. Tighten gently until filling reaches to the top of each Peppermint cupcake.
To prepare the Mint Glaze, beat first 5 ingredients at speed with an electric mixer until creamy. Gradually add powdered sugar, beating speed low until blended. Beat on high speed for 2 minutes or until creamy. You'll make 3 cups Mint icing. Put on the top of each of mint cupcake.
It covers each Mint cupcake with chocolate chips.

Notes:

You can make chocolate with green food coloring glaze and decorate with mint leaves.
You can also make a fine chocolate coating and a Mint Glaze: either a chocolate with Peppermint frosting inside.
Instead of chocolate chips, you can decorate your cupcakes from mint leaves of mint, puffed rice chocolate-flavoured or chocolate vermicelli.

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