Sometimes finding the right cupcake for the holiday season is hard to do. Yes, you could go and make your regular favorites out of the box, but shouldn’t you enjoy the flavors of the seasons as well? We were sent some Nielsen-Massey Chocolate Extract to make a recipe with and I couldn’t think of a better holiday flavor combination than chocolate and mint. So I got baking and made some chocolate chocolate cupcakes with a swirl of chocolate frosting and mint frosting. Ready to make some cupcakes that everyone will love? Let’s get baking!
Chocolate Chocolate Cupcakes Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon Nielsen-Massey Pure Chocolate Extract
- 1 cup White Rice Flour*
- 1/2 cup Tapioca Starch*
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 tsp Salt
- 1/2 cup water
- 1/2 cup milk
* You can also use 1 1/2 cups of all purpose flour if you don’t have to make this gluten free!
Directions
- Preheat your oven to 375 degrees.
- In a small bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
- Add milk, dry mixture and water until well combined. End on a wet ingredient.
- Fill paper-lined muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Chocolate Chocolate Frosting Ingredients:
- 8 Tbsp Butter softened (1 stick)
- 4 oz Cream Cheese softened
- 2 Tbsp Cocoa Powder
- 1 Tsp Nielsen-Massey Pure Chocolate Extract
- 2 Tbsp Heavy Cream
- 4 cups Powdered Sugar
Directions:
- Combine all ingredients in one bowl and mix slowly until they come together. Add more powdered sugar to make a thicker frosting that’s easier to pipe.
Creme de Menthe Frosting Ingredients:
- 8 Tbsp Butter softened (1 stick)
- 4 oz Cream Cheese softened
- 1/2 tsp Creme de Menthe Flavoring
- 2 Tbsp Heavy Cream
- 4 cups Powdered Sugar
- 1/2 tsp Green Food Coloring
Directions:
- Combine all ingredients in one bowl and mix slowly until they come together. Add more powdered sugar to make a thicker frosting that’s easier to pipe.
To decorate your cupcakes with the swirl of chocolate and mint frosting, either use two piping bags with 1 coupler, or you can pick up double piping bags that will do the same thing.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon Nielsen-Massey Pure Chocolate Extract
- 1 cup White Rice Flour*
- 1/2 cup Tapioca Starch*
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 tsp Salt
- 1/2 cup water
- 1/2 cup milk
Instructions
- Preheat your oven to 375 degrees.
- In a small bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
- Add milk, dry mixture and water until well combined. End on a wet ingredient.
- Fill paper-lined muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
