I’m supposed to be writing about life and chocolate cupcakes. I’ve been staring this computer for a good fifteen minutes trying to conjure up some words. My husband is out drinking with work friends, and my animals are both asleep on separate sofas. Old episodes of Friends are playing in the background, and I’m just sitting here so happy it’s Friday. It’ll already be Saturday when you read this. You will be well and truly sunk into the weekend by now, and I hope you’re absolutely reveling in it.
I think the older I get, the more precious weekends become. Especially when I think about how I probably won’t be able to retire until like a week before I die. I suppose that’s all the more reason to take the time to make and eat cupcakes. Let every weekend be a celebration. You survived another week, and you deserve chocolate.
Chocolate Mint Cupcakes stay moist for days, and the combination of tender chocolate cake and creamy mint frosting is unbelievable. They also have a lovely light texture because of the addition of ground almonds. If you have a hard time finding them, you can always throw some skinned almonds in into the food processor.
The mint frosting is sweet and refreshing. I promise it doesn’t taste like toothpaste. Though if you could eat it from a tube, I’d be cool with that. These are definitely from scratch cupcakes. There are no clever shortcuts. But there’s absolutely nothing fiddly about making them. You’ll be nice and relaxed, and the smell is absolutely heavenly.
You work hard. You deserve a cupcake.
- 100 grams chocolate chips
- 175 grams unsalted butter, room temperature
- 275 grams brown sugar
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 150 ml buttermilk
- 200 grams all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 100 grams ground almonds
- 200 grams unsalted butter, room temp
- 250 grams powdered sugar, sifted
- 1 tsp peppermint extract
- green food coloring, or not, whatever you like
- Preheat your oven to 350 and prep 24 cupcake papers. If you only have one pan, stash the batter in the fridge between batches. It’s not the end of the world.
- Boil some water, then measure out your chocolate into a bowl. Pour 120 ml (1/2 cup) of the boiling water over the chocolate. Stir until the chocolate is melted and smoothish. It doesn’t have to be perfect.
- With your mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Add the vanilla to your beaten eggs.
- With the mixer on low, slowly add in the egg mixture.
- Add the chocolate. Make sure to get it all.
- Add the buttermilk and mix until combined. If you’ve been using a stand mixer, you can abandon it at this point.
- Sift the flour, baking powder, and baking soda over your wet ingredients, then add the almonds.
- Fold the wet and dry ingredients together.
- Divide your batter between the 24 cups. I use my cookie scoop. Each one gets two generous scoops. Fill them about two thirds full.
- Bake for 25-30 minutes or until they spring back when touched.
- Let them cool in the pan for about 2 minutes, then cool them completely on a wire rack if you have it. Or the counter is totally fine, too.
- Beat the butter and powdered sugar together with your mixer on medium high for about five minutes. It should be light and fluffy.
- Turn the mixer down to low and add in the peppermint extract and food coloring for your desired effect.
- Marry your cake and frosting in whatever way you see fit. I used a Wilton 1m tip straight above the cupcake. Just squeeze it for about three seconds. Easy!