Though I’m not usually much of a “mint” fan, sometimes you just get a craving. On a random Saturday, apropos of nothing, I thought, “I want to make mint chocolate chip cupcakes.”
This “recipe” is just total cheating on my part, I’ll admit that now. I had a box of devil’s food cake mix hanging out in the pantry and thought, What would happen if I just added some mint extract to this?
So I did. I prepared the cupcakes according to the package directions (vegetable oil, eggs, water — all the usual stuff) and then added a teaspoon of mint extract to the batter before baking.
I’m sort of embarrassed to even be posting about this, it’s so simple.
The frosting was where I got a little more creative, using my go-to recipe for the homemade sweet stuff — the same one from my famed key lime cupcakes, as a matter of fact! But key lime and mint aren’t exactly a winning combination, so I replaced the juice with mint extract again.
The result? Pure goodness — but not overwhelmingly so. And the sweet, cream cheese-based frosting was a wonderful kicker to balance out the dense, heavy chocolate of the cake. Here’s the frosting recipe, because that makes me feel slightly better sharing my “recipe” with you! And you can add as little or as much green food coloring as you like, of course. I’m a green fan and don’t mind eating strangely-hued foods, but you might feel differently about that. And it’s quite all right.
We’re all cupcake lovers — and friends — here.
Homemade mint frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon mint extract
3 1/2 cups powdered sugar
Green food coloring, if desired
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in mint extract, three drops of green food coloring and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes as desired. Store frosted cupcakes and any leftover frosting in refrigerator.