Cupcakes

Double Frosted Dark Chocolate Mint Cupcakes

It’s the beloved dark chocolate and mint combination! Everyone deserves a cupcake, go ahead, have one! Then, wrap some up and give them to your friends.

Double Frosted Dark Chocolate Mint Cupcakes

  Double Frosted Dark Chocolate Mint Cupcakes 2      Double Frosted Dark Chocolate Mint Cupcakes 3

Dark Chocolate Cupcakes:
3/4 cup butter, room temperature
2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour
2/3 cup unsweetened dark cocoa
1 tsp baking soda
3/4 tsp baking powdered
1/2 tsp salt
1½ cups milk

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (24). In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla, mix well. In another bowl, stir together flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20 minutes. Cool completely before frosting.

Mint Frosting:
1/2 cup butter, room temperature
2 cups powdered sugar
2 Tbl milk
1/2 tsp mint extract
2-4 drops green food coloring

Whip butter with electric mixer until light and creamy. Add powdered sugar and milk; whip. Add mint and green food coloring, mix well. Frost completely cooled cupcakes.

Dark Chocolate Frosting:
1/2 cup butter, room temperature
1/3 cup unsweetened dark cocoa
2 cups powdered sugar
3-4 Tbl milk

Whip butter with electric mixer until light and creamy. Add cocoa, powdered sugar and milk; whip. Spoon frosting into piping bag with desired tip and pipe on top of mint frosting. Garnish with sprinkles or chopped Andes Mints if desired.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Frosted Chocolate Mint Blondies

Chocolate mint heaven with a creamy chocolate frosting!

Frosted Chocolate Mint Blondies

Chocolate Mint Blondies:
2¼ cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 Tbl butter, melted
3/4 cup sugar
1½ cups brown sugar
3 eggs
1 tsp vanilla
1 cup semi sweet chocolate chips
1 pkg (4.67 oz) Andes Mints, coarsely chopped

Preheat oven to 350°. Line 9″x13″ pan with foil and spray with non-stick spray. Stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stirring by hand, mix butter, sugar, and brown sugar. Add eggs and beat well. Stir in dry ingredients just until combined. Gently stir in chocolate chips and chopped Andes Mints. Carefully spread batter into prepared pan. Bake for 35-40 minutes. Cool completely. Using foil, remove from pan to cutting board, and peel foil away from blondies. Frost if desired, good plain or frosted!

Chocolate Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cool brownies.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.