Saturday, October 15, 2011

2-9. Chocolate-Mint Cupcakes (V, G)

The print-ad for chocolate-mint cupcakes caught my eye. The little dessert cakes with dark chocolate drizzled across minty-green icing and topped with chocolate cookie flags, would be beautiful to make.




I bought the ingredients - unfortunately, months of super-hot summer weather kept me from turning on my oven to bake anything. I did not abandon my hope to make minty cupcakes, but as I waited for the inevitable cool down, I ate a box of the chocolate mint cookies. With each bite, I thought about how great the chocolate mint cookies would have looked on those fancy
cupcakes.




This went on for months until it became embarrassingly evident that I had probably consumed more than a dozen boxes of cookies.







In mid-October the weather cooled - the cupcakes were baked and decorated. Kind of a delicious/ anticlimactic ending to a long, hot summer. The big question now is, will I stop buying those cookies?




Chocolate-Mint Cupcakes











1 box chocolate cake mix - gluten-free
Water
Eggs
Oil
 
Mint frosting, tinted green
Chocolate, mint cookies, cut in half (gluten-free_
1/2 Cup semi-sweet chocolate chips
Shortening
 
Mix cake mix according to box directions and fill cupcake papers 1/2 full. Bake according to directions and cool baked cupcakes on a wire rack.

Make frosting, tint light green and add peppermint flavoring to taste.
 
Frost cupcakes with a spatula or pipe icing  to cover top of cupcakes attractively. Stand cookie halves, cut side down,  in the center of each frosted cupcake.
 
Put 1/2 Cup semi-sweet chocolate chips in a microwave safe dish. Melt on high for 30 seconds. Stir and continue at 10 second intervals if necessary until melted. Add 1 tsp of shortening and stir into hot chocolate.
 
Dip fork tines into hot chocolate mixture, and fling the chocolate back and forth over the cupcake tops to make an attractive presentation. Allow the chocolate to harden before serving.
 
Makes 20-24  cupcakes.

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