November 21, 2011

Mint Chocolate Cupcakes


Alright everyone. I meant to post this yesterday, but didn't get around to doing it, so I'm doing it first thing this morning! So Delicious was kind enough to send me a goodie basket a couple of weeks ago that included their new Holiday Beverages. This cupcake recipe was created using their Mint Chocolate Coconut beverage that's new for the 2011 Holiday season!

The Mint Chocolate beverage worked amazingly in the cupcake recipe. The cupcake was perfectly moist and had a hint of mint flavoring that went perfectly with the mint chocolate chip frosting! If you don't have access to So Delicious' mint chocolate beverage - I've altered the ingredients below. I'm thinking about making these again for Christmas time, but adding some red sprinkles on top! I'll be sure to post pictures when I do!

Cupcake Ingredients:
  • 1 1/3 cup all purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 3/4 cup cocoa
  • 1 1/2 cups sugar
  • 3 tbsp light oil
  • 1/2 cup unsweetened smooth applesauce
  • 3/4 tsp vanilla
  • 1 tsp peppermint extract
  • 1 cup non-dairy chocolate milk
  • 1 tsp apple cider vinegar

Preheat the oven to 350F.

Sift together the flour, baking soda, baking powder, cocoa, and sugar.

Blend together the oil, applesauce, vanilla, and vinegar with a hand mixer. Add the dry ingredients to the wet mixture in 3 batches, alternating with the mint chocolate coconut milk.

Put cupcake liners in your cupcake pan and spray with a non-stick cooking spray. Fill the liners 2/3 of the way full and bake for 15-17 minutes until a toothpick inserted into the middle comes out clean!

Mint Chocolate Chip Frosting Ingredients:
  • 1 cup vegan shortening
  • 3 cups sifted powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp mint extract
  • 1/4 cup non-dairy milk
  • 1/3 cup coarsely chopped chocolate chips

Beat the shortening until fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, mint, and non-dairy milk. Beat for another 5 to 7 minutes until fluffy. Fold in the chocolate chips and frost on top of cooled cupcakes!

18 comments:

  1. Your cupcakes look scrumptious, Matthew! Thank you SO much for sharing the recipe!

    ReplyDelete
  2. you had me at mint chocolate... these are adorable! :)

    ReplyDelete
  3. I love the combination of mint and chocolate - and have never thought to bring the two together in a cupcake. Sounds delicious!

    ReplyDelete
  4. My three favorite things, mint, chocolate and cupcakes. I want to make these so bad , but I haven't been able to find So Delicious' Mint Chocolate Coconut Milk.

    ReplyDelete
  5. ever since i saw that french toast recipe i been talking about making it christmas am for so long now my mom thinks im crazy plannin christmas breakfast in october lol, but now i have to make these cupcakes but im gonna try making a roll bc i always mess those up so i gotta challenge n i bet there amazing bc i pretty much was chugging the stuff itself its so good! and your cookies look amazing i cant wait for recipes!!thank you<3

    ReplyDelete
  6. The cupcakes sound wonderful and I know I can change the flour to a gluten free one. Thank you for sharing your recipe.

    ReplyDelete
  7. Ashley - I think So Delicious has a form you can print out to bring to your local grocery store to request their items!

    Kaity - Thanks so much!! My family loved the French Toast Casserole and I'm sure yours will too! Good Luck!!

    Jeweler - If you try it as Gluten Free, let me know! I'd love to know how it turns out!

    ReplyDelete
  8. I wanna make some but the ingredients u posted here are not available in my country!

    ReplyDelete
  9. mad - which ingredients aren't available? Maybe we could find good substitutions?

    ReplyDelete
  10. Matthew, what did I do wrong. I made the recipe as instructed, but they did not cook, the are still very very gooey?

    ReplyDelete
  11. Amy - Are they gooey all over or are just the insides gooey? Maybe try baking them a little longer! I've made these cupcakes many times and they always turn out for me! Let me know what happens!!

    ReplyDelete
  12. They were gooey all over. I tried baking longer and they were still gooey all over. Bummer I was looking forward to these. They did seem rather soupy when I poured them into the liners? Who knows, I seem to be messing up recipes lately, I will have to try them again sometime soon.

    ReplyDelete
  13. I just realized what I did. I only used a 1/2 cup and a 1/3 of flour. I missed adding in the extra 1/2 cup. I will give it a go on Monday. Thanks

    ReplyDelete
  14. what is vegan shortening? and where would one get that?

    ReplyDelete
    Replies
    1. Shortening is an ingredient mainly used in baking. The shortening I use is mainly palm oil based (harvested in south america - not in southeast Asian orangutan habitat.) The two most popular vegan shortening brands are Earth Balance and Spectrum. Hope that helps!

      Delete