Dark Chocolate Creme de Menthe Cupcakes
These Dark Chocolate Creme de Menthe Cupcakes are a perfect blend of rich chocolate and refreshing mint, topped with creamy frosting and a delightful Andes mint garnish.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cupcake Pan
- Piping Bag
- Oven
Ingredients
Cupcake Batter
- 1 cup milk or coconut milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/3 cup dark cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Frosting
- 1 cup butter or margarine room temperature
- 2 tablespoons soymilk divided
- 1 1/4 cups confectioners sugar divided
- 2 ounces dark chocolate melted
- Creme de menthe flavoring
- Green food coloring
- 6 Andes mints halved on the diagonal
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). This will ensure your cupcakes bake evenly.
Prepare Cupcake Batter
- In a large mixing bowl, whisk together 1 cup of milk (or coconut milk), 1/3 cup of canola oil, 1 teaspoon of vanilla extract, and 3/4 cup of sugar until well combined.
- In another bowl, sift together 1 cup of all-purpose flour, 1/3 cup of dark cocoa powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Line your cupcake pan with liners and fill each cup about two-thirds full with batter. This will allow room for rising.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Make Frosting
- In a medium bowl, beat 1 cup of softened butter (or margarine) with 2 tablespoons of soymilk until creamy. Gradually add 1 1/4 cups of confectioners sugar and mix until smooth.
- Mix in the melted dark chocolate and a few drops of creme de menthe flavoring. Add a few drops of green food coloring until you achieve your desired minty hue.
Frost and Garnish
- Once the cupcakes are completely cooled, use a piping bag to frost each cupcake generously with the mint chocolate frosting.
- Top each frosted cupcake with a halved Andes mint for a beautiful finish. Enjoy your Dark Chocolate Creme de Menthe Cupcakes with friends and family!
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze unfrosted cupcakes wrapped tightly for up to 2 months; thaw before frosting and serving.
- Use vegan butter or coconut oil as a dairy-free alternative in both cupcake and frosting recipes.