Delicious Mint Chocolate Devil's Food Cupcakes Recipe

Ingredients

• cooking spray
• 0.25 cup unsalted butter
• 2 (1 ounce) squares semisweet chocolate
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 0.75 teaspoon baking soda
• 0.13 teaspoon salt
• 2 tablespoons milk
• 0.5 teaspoon distilled white vinegar
• 0.5 drop pure peppermint extract
• 1 cup white sugar
• 1 egg egg
• 0.5 cup boiling water
• 2 tablespoons cold water, or more as needed
• 1 (.25 ounce) package unflavored gelatin
• 1 cup heavy whipping cream
• 3 tablespoons heavy whipping cream
• 0.25 cup confectioners' sugar
• 2 teaspoons confectioners' sugar
• 0.5 teaspoon imitation vanilla extract
• 1 drop green food coloring
• 6 chocolate sandwich cookies (such as Oreo®)

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin with a light coating of cooking spray.
2. In a small saucepan, melt butter and chocolate together over low heat, stirring until smooth, about 5 minutes. Remove from heat and let it cool slightly, around 5 minutes.
3. In a separate small bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, and salt.
4. In another small bowl, combine milk, vinegar, and peppermint extract.
5. In a large bowl, beat sugar and eggs with an electric mixer on medium speed until the mixture turns pale, approximately 3 minutes. Add the melted chocolate and mix well. Gradually pour in 1/2 cup of boiling water and beat until the batter is smooth. Add the flour mixture and mix on low speed until just combined. Incorporate the milk mixture and blend thoroughly. Fill each muffin cup about 3/4 full with batter.
6. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 to 30 minutes. Transfer the cupcakes to a wire rack to cool completely, approximately 45 minutes.
7. In a small saucepan, combine 2 tablespoons of cold water and gelatin over low heat. Stir continuously until the gelatin is fully dissolved, around 5 minutes. Remove from heat and allow it to cool slightly, but ensure it doesn't set, about 5 minutes.
8. In a large bowl, combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring. Use an electric mixer on low speed to whip until it begins to thicken, about 5 minutes. Slowly incorporate the dissolved gelatin while mixing. Increase the mixer speed to high and continue beating until the frosting forms stiff peaks, around 3 minutes.
9. Generously spread the frosting over the cooled cupcakes. Carefully remove and discard the cream filling from the chocolate sandwich cookies. Crush the cookies into crumbs and sprinkle them evenly over the frosted cupcakes.

Nutrition

• Calories: 292 kcal
• Fat Content: 16 g
• Fiber Content: 1 g
• Sugar Content: 24 g
• Sodium Content: 145 mg
• Protein Content: 3 g
• Cholesterol Content: 58 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g