Chocolate Mint Cupcake Recipe from Royal Caribbean Cruise Line

CHOCOLATE MINT CUPCAKE RECIPE
from Royal Caribbean Cruise Line

SERVINGS

Makes 18 large or 36 mini cupcakes

INGREDIENTS

Cupcakes:

• 2 cups (465 g) all-purpose flour
• 1/3 cup (85 g) unsweetened cocoa powder
• 2 teaspoons (10 g) baking powder
• 1/2 teaspoon (2.5 g) baking soda
• 1.2 teaspoon (2.5 g) salt
• 3/4 cup (180 ml) buttermilk or milk
• 1/3 cup (90 ml) vegetable oil
• 1 teaspoon (5 ml) vanilla extract
• ¾ cup (175 g) unsalted butter, softened
• 1 cup (235 g) light brown sugar
• 3 eggs
• 1/3 cup (85 g) chocolate mint chips, melted

Mint Frosting:

• 1 batch simple vanilla frosting
• 1 drop green food coloring
• 1 teaspoon (5 ml) mint extract

Garnish:

• 1/2 cup (115 g) dark chocolate sprinkles or pebbles
• 1 cup (240 ml) heavy cream, whipped
• 18 chocolate mint candies

DIRECTIONS

• Preheat oven to 350°F or l80°C.
• Line muffin cups with paper liners.
• Combine flour, cocoa powder, baking powder, baking soda and salt in a medium-size bowl and whisk.
• In a small bowl, combine buttermilk, vegetable oil and vanilla extract.
• In a medium bowl, with an electric mixer at medium speed, beat butter and sugar for about 4 minutes until creamy and light in color.
• Incorporate eggs, one at a time, beating well.
• Reduce speed to low and slowly add melted chocolate-mint chips and buttermilk mixture.
• Fold in flour and beat for 1 minute or until well mixed.
• Spoon half of the batter into a plastic sandwich bag.
• Snip a 1/4-inch corner from the bag and fill the liners two-thirds full.
• Repeat with the remaining liners.
• Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Remove cupcakes from the baking pan and let cool on a wire rack.
• Meanwhile, mix frosting with green food coloring and mint extract.
• Place a spoonful worth of frosting in the center of each cupcake and spread with a small spatula, making sure to cover the rounded edges
• Load a small dish with dark chocolate pebbles.
• Holding the cupcakes by the base, roll and gently press frosting-covered edges in pebbles.
• Fill up a piping bag or sandwich bag fitted with a large, open-star tip with whipped cream and create a good-size rosette atop each cupcake.
• Garnish with your favorite chocolate mint candies.

Available onboard all Royal Caribbean cruise ships with The Cupcake Cupboard.

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