Indulge in Decadence: Irresistible Chocolate Mint Cupcakes with Silky Swiss Meringue Buttercream
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For those who adore the refreshing burst of mint paired with the deep richness of chocolate, these Chocolate Mint Cupcakes are an absolute dream come true. Imagine sinking your teeth into a perfectly moist, intensely chocolatey cupcake, crowned with a cloud of light, silky smooth mint Swiss meringue buttercream. This isn’t just a dessert; it’s an experience designed to captivate your senses and leave you utterly delighted. Whether you’re baking for a special occasion or simply craving a sophisticated treat, this recipe promises to deliver pure bliss with every bite.
The magic of this recipe truly lies in the balance. The robust chocolate base provides the perfect canvas, while the vibrant mint frosting adds a refreshing contrast, creating a flavor symphony that is both comforting and exhilarating. We’ll guide you through crafting each component with care, ensuring that your homemade cupcakes rival any bakery creation. Get ready to impress your friends and family, or simply treat yourself to this exquisite pairing of flavors.
Originally posted November 10, 2008 – This recipe holds a special place in my culinary journey. Revisiting it after all these years brings a wave of nostalgia, reflecting on how much this blog has grown and where my passion for food has led me. I recently decided to remake these Chocolate Mint Cupcakes for a couple of birthdays, and I’m so incredibly glad I did. I had almost forgotten the sheer delight of working with and tasting Swiss meringue buttercream. It does demand a little more attention and effort compared to traditional buttercreams, but the resulting texture and flavor – incredibly light, wonderfully silky, and exquisitely delicious – make it unequivocally worth every moment spent. While I originally crafted these as charming mini cupcakes, this time I opted for the more substantial traditional size. Rest assured, both versions are equally delightful and bake beautifully, with mini cupcakes requiring just 9-10 minutes in the oven.
My journey in the world of food blogging began in March of 2007, and it has undeniably been one of the most fulfilling experiences of my life. What started as a simple platform to share my love for cooking and eating has evolved into something far more profound. This space has allowed me to connect with fellow food enthusiasts, explore new techniques, and continuously refine my craft. The joy of sharing a recipe, seeing others recreate it, and receiving their enthusiastic feedback is a truly rewarding feeling that fuels my passion daily. While there are countless incredible food blogs out there, the fact that this one is *mine*, built from the ground up with dedication and love, fills me with immense pride and gratitude for everything I’ve learned along the way.
It’s moments of unexpected recognition that truly highlight the impact of this shared passion. Not long ago, I discovered that my Salted Peanut Chews recipe was featured on Apartment Therapy’s The Kitchn as one of their “delicious links.” Shortly after, an email arrived, informing me that this very blog was recognized as one of the top 100 food blogs by the Culinary School Guide – a truly humbling honor. Then came a call from a neighbor, excitedly telling me she had seen my contribution in a local magazine. Receiving that initial request to contribute months prior had been a moment of pure flattered excitement. Though it was a local publication, it marked my first appearance in print, a milestone I cherish. These experiences, coupled with conversations with family and friends about my “hobby,” reinforce that blogging has become an integral part of who I am. To those who don’t delve into the world of food blogs, it might seem trivial, but for many of you reading this, I know you understand the profound connection and satisfaction it brings.
From the bottom of my heart, I extend my deepest gratitude to each and every one of you who reads this blog. You have transformed this solitary endeavor into a vibrant community. I’ve forged countless online friendships, and often find myself speaking of you to people in my everyday life. Your support, comments, and engagement have truly enriched my life in ways I never imagined. While this blog serves as my personal creative outlet and a delightful escape from the everyday, it wouldn’t be nearly as fun, or as meaningful, without all of you. I sincerely hope that the recipes and stories I share bring a little bit of joy and inspiration into your lives, just as you have brought so much into mine.
In the spirit of sharing and appreciation, I wanted to present you with a virtual treat, a recipe inspired by another talented food blogger. There’s no higher compliment for me than to hear that you’ve made one of my posted recipes, and I feel the same when I discover and recreate something wonderful from another’s kitchen. These delightful Chocolate Mint Cupcakes, originally discovered on the now-archived “How to Eat a Cupcake” blog (update 2016: sadly, this wonderful resource is no longer online), truly embody that spirit. My only modification to the original recipe was to omit chocolate chips, primarily because I didn’t have any mini ones on hand. Given that I was making mini-sized cupcakes at the time (as mentioned in the introductory note), regular chocolate chips would have simply been too large and overwhelmed the delicate balance. These Chocolate Mint Cupcakes were, in a word, awesome – a testament to the fact that fellow food bloggers rarely disappoint!
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Decadent Chocolate Mint Cupcakes
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Ingredients
For the Chocolate Mint Cupcakes
- 1/4 cup unsalted butter (at room temperature)
- 3/4 cup granulated sugar
- 2 oz unsweetened chocolate (chopped and melted)
- 2 large eggs (at room temperature)
- 1/2 cup chocolate milk
- 3/4 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
For the Mint Swiss Meringue Buttercream
- 3 large egg whites
- 1 cup granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks, at room temperature, cut into small pieces)
- 1 1/2 teaspoons peppermint extract
- 1/4 teaspoon vanilla extract
- A few drops of green food coloring (optional)
Instructions
- For the Chocolate Mint Cupcakes: Preheat your oven to 350ºF (175ºC). Line a 12-cup muffin tin with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, usually 2-3 minutes. Scrape down the sides of the bowl.
- Beat in the melted unsweetened chocolate until fully incorporated. Add the eggs one at a time, beating well after each addition. Ensure each egg is fully mixed in before adding the next, scraping down the bowl as needed to ensure everything combines evenly.
- Pour in the chocolate milk and peppermint extract, mixing until just combined. In a separate small bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Scrape the bottom and sides of the bowl to ensure no dry streaks remain.
- Evenly divide the batter among the 12 prepared cupcake liners, filling each about 2/3 full.
- Bake for 15-18 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cool before frosting.
- For the Mint Swiss Meringue Buttercream: In the clean, dry bowl of a stand mixer, combine the egg whites and granulated sugar. Set the bowl over a small saucepan containing about 1 inch of simmering water (creating a double boiler setup). Ensure the bottom of the bowl does not touch the water.
- Whisk the egg white and sugar mixture continuously until the sugar is completely dissolved and the mixture reaches about 160ºF (71ºC) on an instant-read thermometer. This step ensures the eggs are pasteurized and the sugar fully dissolves for a smooth meringue.
- Carefully remove the bowl from the heat and attach it to your stand mixer fitted with the whisk attachment. Beat on high speed until the mixture forms stiff, glossy peaks and the outside of the bowl is completely cool to the touch. This can take anywhere from 6 to 10 minutes, depending on your mixer. Patience is key here; the meringue must be cool before adding butter.
- Once the meringue is cool and stiff, switch to the paddle attachment. With the mixer on medium-low speed, begin adding the room temperature butter, two tablespoons at a time, beating well after each addition. Continue adding butter until it is all incorporated.
- At this point, the mixture may look curdled or separated – don’t panic! This is normal for Swiss meringue buttercream. Simply continue beating on medium speed for another 3-5 minutes. The mixture will magically come together and transform into a smooth, luscious buttercream.
- Finally, beat in the peppermint extract, vanilla extract, and a few drops of green food coloring (if desired) until fully combined and the color is even. Beat for another 2 minutes to ensure everything is light and fluffy.
- Before transferring to a piping bag, stir the buttercream briefly with a rubber spatula to remove any air pockets. Pipe the beautiful mint frosting onto your completely cooled chocolate cupcakes. Serve and enjoy!
Recipe Notes:
Mint Swiss Meringue Buttercream from How To Eat A Cupcake (no longer online)
SHOP THIS POST! Essential Baking Tools for Your Kitchen
More Mint Favorites to Satisfy Your Cravings:
Mint Chocolate Chip Cookie Dough Frosting
Mint Cookies and Cream Brownies
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