This week at work has been… Ummm.. Horrible. I work as an application support tech. Which means that I troubleshoot problems with the software program we use. And that program crashed on Monday. With yours truly as the only onsite support. Without going into too much detail and boring you with it all, I will say that it was a shit storm of epic proportions.
But, one of my coworkers was generous enough to help me out and even though she didn’t think it was a big deal and only took 5 minutes of her time, it was extremely helpful to me. So of course, I made her cupcakes to thank her.
A little bird told me she loves Oreos so I made my Oreo Cupcakes. I made only a half batch of Oreo Buttercream so I decided to make a half batch of Mint Buttercream. As you will find out, I have a plethora of favorite flavors. Mint is one of them. Cannot get enough. Especially if it’s in a Mojito!
The cupcake is my favorite chocolate cupcake recipe. It’s my go-to and it turns out every time. Light, fluffy and moist. (PS-I despise the M word. Hate it. It gives me the creeps. I know. Weird.)
So, take a few minutes to whip up a batch for someone that has helped you out lately! I can tell you that the cupcakes were appreciated by everyone!
Chocolate Cupcakes
Recipe adapted from Brown Eyed Baker
recipe makes 12-15 cupcakes
1 1/3 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong, brewed coffee, at room temp
1 tsp vanilla extract
1/2 cup butter, room temp
1/2 cup granulated sugar
1/2 cup brown sugar, tightly packed
1 egg, room temp
Directions: Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Beat the butter and both sugars together on medium-high speed until light and fluffy. About 2-3 minutes. Add the egg and beat until combined. In a measuring cup combine the milk, coffee and vanilla. With your mixer on low, slowly add the flour mixture in 3 parts, alternating with the milk/coffee mixture.
Divide the batter between your muffin tins. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire rack before frosting.
Mint Buttercream
enough to frost a dozen cupcakes
3/4 cup butter
1/4 cup shortening
3-4 cups powdered sugar
1 tsp vanilla extract
1-2 tsp mint extract
2-4 Tbsp heavy cream
Andes candies
Cream butter and shortening in a stand mixer until pale. With mixer off add 1 cup powdered sugar. Turn mixer on low and beat till incorporated. With mixer off add in another cup of powdered sugar. Beat till incorporated and add vanilla and mint extracts. Beat in remaining powdered sugar to taste and add heavy cream to desired consistency. Beat for at least an additional 5 minutes.
Notes:
I know not everyone is a coffee drinker or owns a coffee machine. (I didn’t become coffee obsessed until a couple years ago.) Plus, sometimes, I just don’t feel like making a cup of coffee. Here’s my shortcut for those of you short on time or or for the non coffee drinkers. Replace the 1/2 cup of coffee with 1/2 cup of whole milk and mix in a packet of instant coffee. I use the Starbucks VIA packs, in a dark roast.
If you want more coffee flavor, you can also add 1-2 tsp of espresso powder like the original recipe states. They don’t taste overly coffee-y. It just gives the chocolate a little lift and depth. I’ve had people who don’t even like coffee tell me these cupcakes were great.
This batter rises beautifully in the tulip liners I love to use. If you are using regular liners and fill them too full, the batter will end up looking like a mushroom. If you are unsure of how much batter to put in your liners, test one out first. I usually fill my tulip liners with 1/4 cup of batter, give or take.
I beat the crap out of my buttercream. I literally turn on the mixer and walk away. Fold a load of laundry. Feed the dogs. Or kids if you have them. I promise the extra time you beat the buttercream is worth it. It pipes beautifully and melts in your mouth.
You can short cut opening and chopping individually wrapped Andes candies by buying a bag of them already chopped up. I find them in the baking aisle by the chocolate chips. For these, I wanted something a little more dramatic so I cut them on a bias and very thinly to make long shards. And if we’re being completely honest I wanted some to throw in the freezer for when I get a hankering for them. Which would be every 5 minutes. So the bag will last me through tomorrow probably.
And, I must end with this picture..
My husband’s attempt at piping. His exact words as he picked up the piping bag and went to work, “See, it’s not THAT hard!”
Damn him. I have to admit, it’s not terrible. Is it wrong to want him to fail at something?!
Ann