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How to Make Mint Devil's Food Cupcakes - A Step-by-Step Guide

Indulge in the rich and decadent flavors of chocolate and mint with these irresistible Mint Devil's Food Cupcakes. Perfect for satisfying your sweet tooth or impressing guests at a special occasion, these cupcakes are a delightful combination of moist, devil's food cake and refreshing mint frosting. Whether you're a chocolate lover, a mint fanatic, or just someone who appreciates a good dessert, these cupcakes are sure to become a new favorite in your recipe collection.

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Ingredients

  • cooking spray
  • ¼ cup unsalted butter
  • 2 (1 ounce) squares semisweet chocolate
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 tablespoons milk
  • ½ teaspoon distilled white vinegar
  • ½ drop pure peppermint extract
  • 1 cup white sugar
  • 1 egg
  • ½ cup boiling water
  • 2 tablespoons cold water, or more as needed
  • 1 (.25 ounce) package unflavored gelatin
  • 1 cup heavy whipping cream
  • 3 tablespoons heavy whipping cream
  • ¼ cup confectioners' sugar
  • 2 teaspoons confectioners' sugar
  • ½ teaspoon imitation vanilla extract
  • 1 drop green food coloring
  • 6 chocolate sandwich cookies (such as Oreo®)

Information

  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Additional Time: 55 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 12
  • Yield: 1 dozen cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
  • Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
  • Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
  • Mix milk, vinegar, and peppermint extract together in another small bowl.
  • Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
  • Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
  • Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
  • Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

    • Nutrition

    292 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 58mg
    • Sodium: 145mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 24g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 51mg

    Categories

    Baking recipes
    Dessert recipes
    Cupcake recipes
    Chocolate recipes
    Mint recipes