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