Dark Chocolate Mint Cupcakes Revisited

As requested (Hi Molly), I have posted my I.M. Chocolate Cupcake recipe. It is also used for my Dark Chocolate Mint Cupcakes (only substitute the vanilla extract for pure mint extract). Frozen York Peppermint Patty pieces can be added to the center of the cupcake batter right before they go in the oven for a cool surprise.

As far as the icing, here’s what I do:

Mint Frosting

Ingredients:

2 sticks unsalted butter

3 1/2 to 4 1/2 cups sifted confectioners sugar

1 teaspoon pure mint extract (You can use more if you prefer a stronger mint flavor like I do)

1 or 2 teaspoons milk (use sparingly)

Wilton Icing Gel – Kelly Green (use sparingly)

Preparation:

1. Cream room temperature butter in a mixing bowl
2. Add confectioners sugar 1/2 cup at a time (Honestly,I’m not sure how much sugar I really use. I kind of eyeball it.)
3. Add mint extract and a teaspoon of milk. Continue mixing.
4. Using a toothpick, add icing gel. Depending on the color you are trying to achieve, add a little bit at a time (Wilton’s icing gels are concentrated so you do not need much). Continue mixing.
5. If icing is too stiff, add another teaspoon of milk

I.M. Reinvented: Hot New Banner!

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I was able to incorporate my favorite pic of me and my grandmother. The pic was taken at my High School graduation….I choose not to disclose the actual year, lol. Metagee will also design my packaging, business cards, flyers, etc… Stay tuned for pics in the near future.They are an amazing full service design studio based in Brooklyn, NY.

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I.M. Chocolate Cupcake Recipe

I.M. Chocolate Cake

I’m not sure if anyone has had a problem with chocolate cake recipes like i have. I’m constantly trying to perfect a recipe. I believe I have finally achieved it!

My “secret” ingredients are a dash of cinnamon and a splash of Amaretto liqueur in my chocolate mixture. Not everyone likes Amaretto, so use @ your own discretion. I must admit, I’m not as precise with measurements as I would like to be. I gave a rough estimate of the cocoa mix. I like chocolate so I may go a little overboard.

I also use this recipe for my Dark Chocolate Mint Cupcakes. I substitute the vanilla extract for pure mint extract.

I.M. Chocolate Cake

Ingredients:

DRY MIX

• 2 1/2 cups Cake Flour
• 1 1/2 cup Granulated Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Fine Salt
• a dash of Cinnamon

COCOA MIX

• 3/4 cup Semisweet (or Milk Chocolate) Chips
• 1/4 cup Cocoa Powder
• 1-2 tablespoons Amaretto Liqueur OR
• 1-2 tablespoons Milk

WET MIX

• 1 teaspoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1 cup Buttermilk
• 1 1/2 cup Vegetable Oil
• 2 eggs

Prep:

Pre-heat oven @ 350 degrees. Sift together all of the dry ingredients in a separate bowl. Set aside. In a double broiler (or you can use a glass bowl over a pot of water brought to a boil) add all of the cocoa mix ingredients. Stir until all is melted & smooth. Set aside bowl to cool (be careful, its going to be hot!). Add all wet ingredients to a mixing bowl. Blend until thoroughly mixed. Add dry mix ingredients a couple of spoonfuls at a time. Finally add the cocoa mix and blend well.

This is a wet batter so I suggest that you transfer the batter to a large measuring cup (its much easier to handle while filling the cupcake liners). Bake until toothpick comes out clean. I usually check them after 12-15 minutes in the oven.

Once the cupcakes are done, let them sit in the pan for 10 minutes. After, transfer the cupcakes to a cooling rack to completely cool before frosting them.

ENJOY!

I.M. Chocolate (Chocolate Chip) Cupcakes

I made these for my brother Darnell. He loves chocolate, so I went all out. Semisweet Chocolate Chocolate Chip Cake w/ Semisweet Chocolate Frosting Garnished with Mini Semisweet Morsels.

For Chocolate Lovers only! Sinfully good and addictive!