Mint Devil's Food Cupcakes
These are light, airy, and sure to bring a smile to your lips!
- Serves: 1 person
- cooking spray
- ¼cup unsalted butter
- 2(1 ounce) squares semisweet chocolate
- 1cup all-purpose flour
- 2tablespoons all-purpose flour
- ¾teaspoon baking soda
- ⅛teaspoon salt
- 2tablespoons milk
- ½teaspoon distilled white vinegar
- ½drop pure peppermint extract
- 1cup white sugar
- ½cup boiling water
- 2tablespoons cold water, or more as needed
- 1(.25 ounce) package unflavored gelatin
- 1cup heavy whipping cream
- 3tablespoons heavy whipping cream
- ¼cup confectioners' sugar
- 2teaspoons confectioners' sugar
- ½teaspoon imitation vanilla extract
- 1drop green food coloring
- 6chocolate sandwich cookies (such as Oreo®)
Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
Step 2Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
Step 3Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
Step 4Mix milk, vinegar, and peppermint extract together in another small bowl.
Step 5Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
Step 6Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
Step 7Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
Step 8Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
Step 9Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.