Ingredients
The following ingredients have 12 Servings
- 1½ C all-purpose flour
- ½ T baking powder
- ¼ t salt
- ½ C 1 stick unsalted butter, room temperature
- 1 C granulated sugar
- 2 large eggs (room temperature)
- 1/2 t vanilla extract
- 1/2 t mint extract
- ½ C whole milk
- 1/2 C mini chocolate chips
- 1 batch Mint Buttercream Frosting (recipe below)
- 1/3 C chocolate candy melts (or chocolate chips)
- 12 maraschino cherries
- 2½ sticks butter (room temperature)
- 6 C confectioner's sugar
- 1 t mint extract
- 1 -2 T milk
- Food coloring (I used 1 drop yellow and one drop blue from Wilton Color Right Performance Color System
- 1/2 C mini chocolate chips
Instruction
- Pre-heat oven to 350 degrees.
- In a medium bowl, combine flour, baking powder, and salt together.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add eggs in one at a time, mixing well after each addition.
- Mix in vanilla and mint extracts.
- With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
- Line cupcake tin with 12 papers and fill about ¾ of the way full.
- Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
- Put buttercream icing in pastry bag and using a #1A pastry tip, pipe buttercream around cupcake.
- Melt candy melts or chocolate chips in the microwave on medium power, at 30 second intervals, stirring in between each. Let chocolate cool a bit, but not to the point of hardening.
- Drizzle chocolate on top of each cupcake, letting it drizzle down the sides.
- Top each cupcake with a maraschino cherry. Let chocolate harden.
