I also love that this cupcake has a gooey fudge-filled center and a delicious, light and fluffy mint buttercream frosting. There may be a few steps to this cupcake, but I assure you, it is not difficult!
I actually find it funny, because my husband has never been a big fan of the chocolate-mint combination, (How is that possible??) but he tried one of these and absolutely loved it! I was even asking his advice on which flavors I should make for a party, and he chose the vanilla bean and this recipe! I guess if something is delicious, no matter what your preferences are, you could end up loving it!
I followed the recipe from YourCupofCake exactly for the full-sized cake on the left, and then made a few alterations for the miniature size on the right. I really do love mini cupcakes better than full-sized cupcakes. I think there's a better cake:frosting ratio (I might be a math geek!), plus you can eat more flavors without feeling too guilty!
Prep Time: 20 minutes
Cook Time: approx. 20 minutes (2 trays at a time)
Yield: 7-8 dozen mini cupcakes
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1/4 cup water
- 1/2 cup buttermilk
- Betty Crocker Super Moist Devil's Food cake mix (I really love this particular brand)
- 1/3 cup chocolate chips
- 2 tablespoons heavy cream
- 1/4 cup powdered sugar
- 8 oz. cream cheese, softened
- 6 Tablespoons butter, softened
- 4 cups powdered sugar
- 1 Tablespoon heavy cream
- 1 teaspoon peppermint extract
- Wilton green gel coloring
- Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with liners. (You may use slightly less than 4 full pans)
- Using a whisk, mix together the sour cream, oil and vanilla. Add eggs, one at a time, mixing well between each new addition. Combine buttermilk and water in a separate measuring cup. Alternate adding the cake mix and the buttermilk mixture to the sour cream, starting and ending with the cake mix.
- Fill liners 2/3 full and bake 10-11 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Once the cupcakes are slightly cooled, make the chocolate fudge filling. Melt the chocolate chips and heavy cream together in the microwave or over a double boiler on medium high heat. Stir in the powdered sugar until very smooth.
- Using a pastry bag fitted with a medium-small round tip (don't use the smallest round tip as it may clog--trust me from experience!) poke the tip into the center of each cupcake and squeeze until it just bubbles over the top of the cake.
- To make the frosting, beat the cream cheese and butter until light and fluffy. Add the powdered sugar, heavy cream, and peppermint extract and beat until well combined. To add the green coloring, either use a very small amount of Wilton gel coloring or 1-2 drops of green food coloring. A little bit goes a long way, and I really love the light pastel green color on these.
- Pipe the frosting on the cupcakes using a medium-large star tip. To decorate, I like to drizzle melted chocolate on top and sprinkle Andes mint chips on top. (You can find these in the baking aisle.) Enjoy!
Source: Adapted from YourCupofCake.com