No. words. needed.
There's not much that can improve a York mint, IMHO. I mean - they perfectly balance sweet mint and chocolate, and they are sooo addicting! One and only problem - put a Costco-sized bag in front of my family (say before a movie or the Super Bowl) - and before long there are wrappers *everywhere* ;)
Sooo here's the one and only improvement I have to offer - now you get *tons* more chocolate mint goodness with only one wrapper involved ;)
I doubled and slightly-modified a chocolate cupcake recipe from thescranline.com - check out Nick's site and his Instagram feed if you haven't already; he does some incredible work!
Of note...you'll need either a kitchen scale to measure ingredients in grams OR - you can use this fancy grams to cups converter ;)
Chocolate Cupcakes (makes 24)
350g all purpose flour (roughly 2 c)
450g caster sugar (roughly 2 ¼ c)
100g cocoa powder (roughly 1 ¼ c) |
1 tsp baking soda
1 tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
350ml milk (about 1 ½ ; I used a 2c pyrex liquid measuring cup with mL marks on the back)
2 t vanilla extract
Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (or sift the ingredients together). Add in the softened butter until no lumps of butter are visible and it’s well incorporated into the dry ingredients.
Next, add milk, eggs, and vanilla together and whisk until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). You may find that you have some batter left over - don't over-fill the cupcake tins or they *will* overflow – trust me. :/
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. If you insert a skewer and it comes out with wet batter, bake for another few minutes at a time until a skewer or toothpick inserted into the center comes out clean or with moist crumbs. Cool completely.
Mint Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
1-3 Tablespoons milk
1 T peppermint extract
1/4 t. salt
(add later - 1/2 c cocoa powder)
- 24 York peppermint patties
- Large piping bag & tip
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add peppermint extract and salt and beat until well combined.
Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can use the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you ;) I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers ;)
For the filling in these cupcakes, I took about 3/4 c of frosting and added another tablespoon of both milk and peppermint extract - I really wanted an extra mint 'kick' in the middle of the cupcake, since the mint gets a little muted by the chocolate in the frosting. Pipe your filling into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part. ;)
Now you're ready to decorate the cupcakes! Remove about 1c of your frosting and mix in 1/2 c of cocoa powder, adding some more milk to maintain a pipe-able consistency. A large spoonful at a time, alternate both colors into your piping bag. Pipe in large swirls onto your cupcakes (or however you feel like icing them). ;) Top each frosting swirl with an unwrapped York mint - tadaaaaa! Enjoy! :)
Make this recipe? Let me know how it went - or find me on Instagram or Facebook and tag @IntensiveCakeUnit in your photo! :)