Cupcake Recipe from Martha StewartFrosting Recipe from MyRecipes.com
I'm ornery. I can't help it. It's just how I work.
Not only that, but I over do things. Which is how my Absolutely-
Stellar-Hero-Man and I ended up with 84 of these delicious cupcakes.
That's right. We made 84. I don't even know enough people to give these all to! But we had fun making them. And I guess that's all that really matters.
When I started thinking about what cupcake I wanted to make this week, I had just gotten some Thin Mint cookies picked up for me. I'm a sucker for chocolate and mint so it was only a matter of time before I made it into a cupcake, right? Right? Okay. These cupcakes are just like those cookies, only they are cupcakes... and not cookies...
ALSO! A first for the blog: this is the first time I've made a chocolate butter cream frosting!
We grabbed the recipes off the internet and altered them to our needs. So for the most part you can just follow the Martha Stewart recipe and then alter it to your liking. But here's what we did.
Yields 18 to 24 cupcakes
Ingredients for Cupcakes
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups All-Purpose flour
* 1 1/2 cups granulated sugar (We used Baker's sugar, or Super Fine, and it turned out just as good.)
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 warm water
* 3/4 buttermilk
* 3 tablespoons safflower oil (I used vegetable oil and it worked out great. So you don't have to go out and hunt for safflower oil if you don't have it.)
* 1 teaspoon vanilla extract
* 1/2 a package of chocolate covered mint cookies, crushed (We used a generic brand of cookies and just put them in a food processor until they were all crushed up. You can use whatever brand of cookies you'd like, and whatever consistency of crushed-up-ness that you'd like. They're your cupcakes! Do what you want!)
* 1 teaspoon peppermint extract (BE CAREFUL! This stuff is really strong and can mess up your entire batter if you use too much!)
Ingredients for Frosting
* 1/2 cup (1 stick) unsalted butter, room temp/softened
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1 (16-oz) package of powdered sugar (Confectioners' sugar)
* 2/3 cup unsweetened cocoa
* 5 to 7 tablespoons milk
So here's what you do:
1. Preheat oven to 350 degrees F. Line your muffin tins with cupcake papers.
2. In a large bowl sift all of your dry ingredients together. This includes the cocoa powder, flour, sugar, baking soda, baking powder, and salt.
3. Add crushed cookies to the mixture.
4. Add eggs, warm water, buttermilk, oil, vanilla, and peppermint extract to your dry ingredients. Mix until smooth or until all the ingredients are incorporated.
5. Divide the batter evenly among the cupcake tins. (Be careful not to over fill!)
6. Bake your cupcakes for about 20 minutes. Make sure to keep an eye on them at about the 10 minute mark.
For the Frosting:
1. Beat the butter, vanilla, and salt together at medium speed with an electric mixer until creamy/light & airy/whatever other ways I use to describe this fluffy buttery step in the frosting process.
2. Whisk together powdered sugar & cocoa. I suppose you could sift it to make the frosting more smooth in the end. (I skipped this step and just started incorporating everything together at once. DO NOT DO THIS! It'll take forever for you to get the right kind of taste if you just dump all of the ingredients together at once. I'm a dummy.)
3. Gradually add powdered sugar/cocoa alternately with 3 tablespoons milk, 1 tablespoon at a time, and beat at a low speed until blended and smooth after each addition. (Remember what I said about powdered sugar all over your kitchen, clothes, and hair? Add in the powdered sugar SLOWLY!)
4. Beat in up to 4 tablespoons of additional milk for desired consistency.
Wait until your cupcakes have completely cooled (aka room temperature) before you attempt to put frosting on them. Otherwise, your icing is going to melt and just run all over your cupcakes and become a huge mess.
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups All-Purpose flour
* 1 1/2 cups granulated sugar (We used Baker's sugar, or Super Fine, and it turned out just as good.)
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 warm water
* 3/4 buttermilk
* 3 tablespoons safflower oil (I used vegetable oil and it worked out great. So you don't have to go out and hunt for safflower oil if you don't have it.)
* 1 teaspoon vanilla extract
* 1/2 a package of chocolate covered mint cookies, crushed (We used a generic brand of cookies and just put them in a food processor until they were all crushed up. You can use whatever brand of cookies you'd like, and whatever consistency of crushed-up-ness that you'd like. They're your cupcakes! Do what you want!)
* 1 teaspoon peppermint extract (BE CAREFUL! This stuff is really strong and can mess up your entire batter if you use too much!)
Ingredients for Frosting
* 1/2 cup (1 stick) unsalted butter, room temp/softened
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1 (16-oz) package of powdered sugar (Confectioners' sugar)
* 2/3 cup unsweetened cocoa
* 5 to 7 tablespoons milk
So here's what you do:
1. Preheat oven to 350 degrees F. Line your muffin tins with cupcake papers.
2. In a large bowl sift all of your dry ingredients together. This includes the cocoa powder, flour, sugar, baking soda, baking powder, and salt.
3. Add crushed cookies to the mixture.
4. Add eggs, warm water, buttermilk, oil, vanilla, and peppermint extract to your dry ingredients. Mix until smooth or until all the ingredients are incorporated.
5. Divide the batter evenly among the cupcake tins. (Be careful not to over fill!)
6. Bake your cupcakes for about 20 minutes. Make sure to keep an eye on them at about the 10 minute mark.
For the Frosting:
1. Beat the butter, vanilla, and salt together at medium speed with an electric mixer until creamy/light & airy/whatever other ways I use to describe this fluffy buttery step in the frosting process.
2. Whisk together powdered sugar & cocoa. I suppose you could sift it to make the frosting more smooth in the end. (I skipped this step and just started incorporating everything together at once. DO NOT DO THIS! It'll take forever for you to get the right kind of taste if you just dump all of the ingredients together at once. I'm a dummy.)
3. Gradually add powdered sugar/cocoa alternately with 3 tablespoons milk, 1 tablespoon at a time, and beat at a low speed until blended and smooth after each addition. (Remember what I said about powdered sugar all over your kitchen, clothes, and hair? Add in the powdered sugar SLOWLY!)
4. Beat in up to 4 tablespoons of additional milk for desired consistency.
Wait until your cupcakes have completely cooled (aka room temperature) before you attempt to put frosting on them. Otherwise, your icing is going to melt and just run all over your cupcakes and become a huge mess.
And last, but not least, ENJOY! (But they are not safe for bunnies. So don't try feeding these to them. I know Orion, my rabbit, wanted one... I felt bad when I had to tell him no.)
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