Category: Chocolate Chips

CHOCOLATE CHIP MINT CUPCAKES

3/14/2018

Makes 12

CUPCAKES
½ cup cocoa powder
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick butter, softened
1 cup plus 2 tablespoons sugar
2 eggs
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
6 to 8 tablespoons whole milk
½ cup mini-chocolate chips

ICING, CHOCOLATE AND MINT GARNISHES
1 stick butter, softened
2 cups confectioners' sugar
1 tablespoon heavy cream
½ teaspoon peppermint extract, to taste
green food color
Mint or peppermint dark chocolate bar
12 small fresh mint leaves

CUPCAKES

Preheat oven to 350º.
Line the wells of a muffin tin with paper liners. Set aside.
In a medium bowl, whisk together cocoa powder, flour, baking powder and salt. Set aside.
In a large bowl, cream the butter and sugar together with an electric beater until light and fluffy, about 5 minutes.
Add the eggs, one at a time and beat into the butter and sugar mixture.
Add the vanilla and peppermint extracts and mix until well incorporated.
Add half of the dry cocoa powder mixture to the wet ingredients in the large mixing bowl and beat until combined.
Pour in the milk, mix until combined.
Add the remaining dry cocoa powder mixture and mix until combined.
Fold in the mini-chocolate chips.
Fill to about 9/10 of each cupcake paper.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely.

ICING, CHOCOLATE & MINT GARNISHES

Cream the butter and confectioners’ sugar together with an electric beater .
Add the cream and peppermint extracts and continue to mix at high speed until the frosting is light and fluffy.
Add 3 to 4 drops of green food coloring to the frosting and beat it into the icing.
Using an apple parer, scrape chocolate into a small prep dish.
Using a small spatula or a flat edge knife, spread the icing around the top of the cupcake.
Sprinkle the chocolate shavings across the top of each cupcake and top with a fresh mint leaf.

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CHOCOLATE BOURBON KISSES

2/7/2018

0 Comments

Makes 48 kisses

12 tablespoons sweet butter, cut into 1 inch pieces
¾ cup + 2 tablespoons unsweetened cocoa powder
1½ cups rich brewed coffee
½ cup bourbon
1 cup granulated sugar
1 cup light brown sugar
2¼ cups all-purpose flour
1 ½ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ ground cloves
3 large eggs, slightly beaten
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Confectioner’s sugar for finishing
Valentine candies for decoration

Mini-cupcake tins and liners

Heat oven to 325º.
Butter a 10” springform pan and dust with 2 tablespoons of cocoa powder.
In a medium saucepan warm coffee, whiskey, 12 tablespoons of butter and ¾ cup of cocoa powder. Whisk occasionally until butter is melted and ingredients are mixed.
Add both sugars and whisk well until all sugars are dissolved and incorporated. Remove from the heat and cool completely before continuing. The entire saucepan can be placed in the freezer for about 5 to 7 minutes if you are in a hurry.
In a medium to large bowl whisk together the flour, baking soda, salt, pepper and cloves.
In another smaller bowl, whisk together the eggs and the vanilla extract.
Slowly whisk the egg mixture into the cooled chocolate mixture.
Add the dry ingredients and whisk to combine.
Fold in the chocolate chips.
Pour the batter into mini-cupcake liners inside mini-cupcake tins.
Bake in oven for 12 to 14 minutes, until tester or toothpick comes out clean.
Let cool on rack.
Dust all cupcakes with confectioner’s sugar and decorate with the Valentine candies of choice.

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CHOCOLATE CHIP MINT CUPCAKES

CHOCOLATE BOURBON KISSES

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