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Mint Chocolate Cupcakes

 
One serving costs about $0.63

$0.63 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert American
spoonacular Score:6%

Spoonacular Score: 6%

 

Mint Chocolate Cupcakes requires approximately 45 minutes from start to finish. For 63 cents per serving, you get a dessert that serves 12. One serving contains 378 calories, 3g of protein, and 35g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up butter or, cocoa, egg whites, and a few other things to make it today. This recipe is typical of American cuisine. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is rather bad. WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes, Mint Cupcakes with Mint Dark Chocolate Ganache, and Mint Cupcakes with Mint Dark Chocolate Ganache are very similar to this recipe.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 lb
1 lb butter or
butter or
0.25 cup
0.25 cup cocoa
cocoa
1
1  egg
egg
5 large
5 large egg whites
egg whites
0.75 cup
0.75 cup milk
milk
2 tsps
2 tsps peppermint extract
peppermint extract
0.25 tsps
0.25 tsps salt
salt
2 Tbsps
2 Tbsps sour cream
sour cream
0.75 cup
0.75 cup caster sugar
caster sugar
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
1 lb butter or
1 lb
butter or
0.25 cup cocoa
0.25 cup
cocoa
1  egg
1
egg
5 large egg whites
5 large
egg whites
0.75 cup milk
0.75 cup
milk
2 tsps peppermint extract
2 tsps
peppermint extract
0.25 tsps salt
0.25 tsps
salt
2 Tbsps sour cream
2 Tbsps
sour cream
0.75 cup caster sugar
0.75 cup
caster sugar
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract

Equipment

candy thermometer
candy thermometer
hand mixer
hand mixer
double boiler
double boiler
wire rack
wire rack
oven
oven
blender
blender
whisk
whisk
bowl
bowl
pot
pot
candy thermometer
candy thermometer
hand mixer
hand mixer
double boiler
double boiler
wire rack
wire rack
oven
oven
blender
blender
whisk
whisk
bowl
bowl
pot
pot


Instructions

  1. Preheat oven to 175 C (350 F)
  2. In a bowl, using an electric whisk, whisk together the egg and the sugar until smooth and there's no lumps left. Add milk, butter, vanilla and peppermint to the mixture and mix until combined.
  3. Add the dry ingredients (flour, cocoa, baking soda, salt) and mix with the mixture until well combined and there's no pockets of flour or cocoa. Stir in sour cream.
  4. Either grease a cupcake tin or line it with cupcake cases. If you want to be particular, add about 1/4 of cup of mixture to each cupcake case.
  5. Bake your cupcakes for 15-18 mins and then allow them to sit in the tin for about 30 mins until cool and then place them on a wire rack.
  6. Set-up a double boiler (heat-resistant glass bowl on top of a pot of simmering water) and add to that the egg whites, sugar and salt. Whisk occasionally until either the mixture has reached 160 F or (like me if you didn't have a sugar thermometer) wait until the sugar has melted.
  7. You won't really be able to tell when the sugar has melted but the meringue has to be HOT HOT HOT. Just about too hot to touch. Once you've reached that stage, throw into an electric mixer and put it on a low setting with the whisk attachment and whisk it until the bottom of the bowl is cool to the touch (10-15 mins).
  8. Now turn it up to a higher speed and whisk the meringue till you get stiff peaks. Once you've got stiff peaks, add the butter a little at a time (about 2-3tbsps) allowing it to be completely mixed in before adding anymore. It might curdle at some point, this happens, just put the mixer on a high speed and it will eventually come together.
  9. Once you're happy with your icing, add 2-3 tsps of peppermint, and colour it mint green. And then ice your cupcakes! Drizzle with chocolate sauce and shove a whole cupcake into your mouth/face.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.63
Ingredient
1 pound butter or
¼ cups cocoa
1 egg
5 larges egg whites
¾ cups milk
2 teaspoons peppermint extract
2 tablespoons sour cream
¾ cups caster sugar
3 tablespoons unsalted butter
2 teaspoons vanilla extract
Price
$3.89
$0.35
$0.24
$1.00
$0.25
$0.53
$0.16
$0.21
$0.36
$0.60
$7.58

Nutritional Information

Quickview
377 Calories
3g Protein
35g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
377k
19%

Fat
35g
54%

  Saturated Fat
21g
137%

Carbohydrates
14g
5%

  Sugar
13g
15%

Cholesterol
105mg
35%

Sodium
326mg
14%

Alcohol
0.46g
3%

Caffeine
4mg
1%

Get Enough Of These
Protein
3g
6%

Vitamin A
1089IU
22%

Vitamin B2
0.12mg
7%

Selenium
4µg
7%

Vitamin E
1mg
7%

Phosphorus
49mg
5%

Copper
0.08mg
4%

Manganese
0.08mg
4%

Calcium
36mg
4%

Magnesium
13mg
3%

Vitamin B12
0.2µg
3%

Vitamin K
3µg
3%

Fiber
0.66g
3%

Potassium
92mg
3%

Vitamin B5
0.2mg
2%

Vitamin D
0.29µg
2%

Iron
0.34mg
2%

Zinc
0.28mg
2%

Folate
4µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

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