Why I chose this recipe:
I love having people over. I love to make cakes. I love presenting a decadent large cake on a gorgeous cake stand for dinner parties. But when you have more people than your dining room table will sit or than one cake will serve, I find it easier and more fun to present a delicious cake in cupcake form.
As we all know, chocolate and mint have been combined to create fantastic desserts forever. So I wanted to take that combination and put the Quick Chick Kitchen spin on it. These Mint Dome Chocolate Cupcakes pare the richness of the black cocoa in the cake batter with the richness of the sweet chocolate ganache to make a luscious cupcake. The cupcake is then taken to another level when topped with the peppermint buttercream, which is a perfect blend of sweetness and mint.
So next time you are having a dinner party and want to mix it up a bit or want to serve a decedent dessert to a larger group, give these Mint Dome Chocolate Cupcakes a try and you will see how easy it is to .
Cake Ingredients
2 cups flour
¾ cup black cocoa
1 box instant chocolate pudding mix
2 tsp baking powder
½ tsp salt
2 cups granulated sugar
12 Tbsp butter, room temperature
4 eggs
2 tsp vanilla
1½ cups milk
½ cup Hershey’s chocolate syrup
Chocolate Ganache Filling Ingredients
1 cup whipping cream
2 cups chocolate chips
Peppermint Buttercream Ingredients
2 sticks butter, room temperature
2/3 cup whipping cream
2 tsp peppermint extract
¼ tsp kosher salt
6½ cups confectioners sugar
3 drops green food coloring (optional)
Directions
Preheat oven to 350 degrees.
Prepare muffin tins with paper muffin cups and set aside.
Prepare chocolate ganache by placing chocolate chips in medium glass bowl. Set aside.
In small saucepan on medium heat, bring cream to a subtle boil.
Pour heated cream into glass bowl with chocolate chips.
Whisk until chips have melted and ganache is smooth.
Cover with plastic wrap.
Chill in refrigerator for approximately 30 minutes.
Next, in a medium bowl, whisk together flour, cocoa, pudding mix, baking soda, baking powder, and salt. Set aside.
In a stand mixer with paddle attachment, beat butter on medium high for 30 seconds.
Gradually add sugar, one cup at a time, scraping down sides after each addition.
Continue beating on medium speed for 2 minutes until light and fluffy.
Add eggs, one egg at a time, beating and scraping bowl after each egg addition.
Add Hershey’s syrup and vanilla, then mix until combined.
Finally, alternate adding flour mixture and milk to butter mixture, beating on low speed, and scraping down bowl as needed to make sure all ingredients are incorporated.
Once all is added, beat on medium-high for 30 seconds.
Finally, scoop batter evenly between the prepared cupcake tins.
Bake for 17-19 minutes or until cake tester inserted comes out with just a few crumbs clinging to it.
Let cupcakes cool on rack for 15 minutes, then remove from pans and allow cakes to completely cool.
While cupcakes are cooling, prepare peppermint buttercream frosting.
In stand mixer with paddle attachment, combine butter and whipping cream.
Blend for 30 seconds.
Add peppermint extract, salt, food coloring, and 2 cups of confectioners sugar.
Blend on low until sugar is incorporated.
Scrape down sides of the bowl as necessary.
Add remaining confectioners sugar and blend on low until fully combined.
Turn stand mixer speed to high and mix for 1 minute until frosting is light and fluffy.
When cupcakes are cool, scoop out a small hole in the center.
Spoon a teaspoon of ganache filling into the center of the cupcake.
Repeat with all cupcakes.
Frost cupcakes with peppermint buttercream frosting as generously as you would like.
Chill until ready to serve.
Note: I used a pastry bag to frost the cupcakes using different tips. This isn’t necessary, but a fun was to make the frosting a little more festive.