Chocolate Mint Cupcakes

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About a month ago, while I was watching some news on the internet, I came across a segment about Georgetown Cupcake. I know I’m probably way behind the rest of you in discovering Georgetown Cupcake’s delightful little cupcakes but holy cow am I hooked! To be more specific, I’m hooked on their signature swirl (I still live a little too far away to have actually tried their cupcakes at this point). There’s just something… perfect… about that low signature swirl… Maybe it’s how smooth the frosting is, or the fact that a little divot forms in the center, perfect for holding little bits of candy or sprinkles. Either way, I just knew I had to learn how to make that swirl myself, and then use it to make these chocolate mint cupcakes with little bits of chocolate candies!

Chocolate Mint Cupcakes
Makes 12 cupcakes

For the chocolate cupcakes:
1 oz (25 grams) dark chocolate
1/2 cup hot water
1 egg
1/2 cup milk
1/4 cup vegetable oil
1/2 tsp. baking soda
1/4 tsp. baking powder
1 cup granulated sugar
1/2 cup baking cocoa
3/4 cup all purpose flour

For the mint buttercream frosting:
8 oz (230 grams) unsalted butter, at room temperature
4 cups powdered sugar
1-2 tbsp. milk
1 tsp. mint extract
Green food coloring
Andes mint, diced (optional garnish)

Start by preheating your oven to 350*F (160*C) and lining your cupcake pan(s) with cupcake liners. In a large bowl, whisk together your chocolate with the hot water until the chocolate is completely melted. In a small bowl, whip your egg until frothy and lightened in color, then whisk in the oil. Whisk your egg/oil mixture into your melted chocolate. Whisk in the rest of your cupcake ingredients, and pour your batter into your prepared cupcake pan(s). Bake for 18-20 minutes, or until a toothpick inserted into the cupcakes comes out clean.

While the cupcakes cool, you can whip up the frosting. In a large bowl, combine your butter and powdered sugar, and beat until just combined. Add your milk and mint extract, and beat until the frosting is light and fluffy (about 5 minutes). Mix in the green food coloring until the frosting is a light, mint green.

To frost these cupcakes with Georgetown Cupcakes signature swirl, spoon your frosting into a piping bag with a big, round tip. Starting in the center, pipe out towards the edge and then back in, pushing the tip into the frosting before the releasing the pressure and pulling the tip back up. Georgetown Cupcakes and Pop Sugar have an awesome tutorial on this which you can find here.

Sources:
Frosting recipe adapted from Georgetown Cupcake
Cupcake recipe adapted from Miette

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