MINT CHOCOLATE CUPCAKES
Steps:
- 1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners. 2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed. 3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking. 4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped. 5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off. 6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste. 7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.
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Mari
[email protected]I followed the recipe exactly and the cupcakes turned out great! They were the perfect size and the frosting was the perfect consistency.
Kim Palmer
[email protected]These cupcakes were a bit dry, but the frosting was delicious.
Sha Zaib
[email protected]I made these cupcakes with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular cupcakes.
rana zaman
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
doon sab
[email protected]I'm not a huge fan of mint, but these cupcakes were still really good. The chocolate flavor was rich and the cupcakes were moist.
Naomi Alade
[email protected]These cupcakes were easy to make and turned out great! I used a different frosting recipe, but the cupcakes themselves were perfect.
dorcas nanjala
[email protected]I made these cupcakes for my daughter's birthday and she loved them! They were the perfect size for little hands.
Lidia Guasp
[email protected]These cupcakes were a bit too minty for my taste, but they were still good.
Komal Magarni
[email protected]I followed the recipe exactly and the cupcakes turned out great! They were the perfect size and the frosting was the perfect consistency.
king Ehitsham
[email protected]These cupcakes were a bit dry, but the frosting was delicious.
Hania Jan
[email protected]I made these cupcakes with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular cupcakes.
JX Cannabis
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Ayesha Faraz
[email protected]I'm not a huge fan of mint, but these cupcakes were still really good. The chocolate flavor was rich and the cupcakes were moist.
Elisha Gitonga
[email protected]These cupcakes were easy to make and turned out great! I used a different frosting recipe, but the cupcakes themselves were perfect.
s ANT o
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them.
Ch shahid Ali Randhawa
[email protected]These cupcakes were absolutely delicious! The mint and chocolate flavors were perfectly balanced, and the cupcakes were moist and fluffy. I will definitely be making these again.