My favorite Dark Chocolate Mint Cupcake Recipe

Several years ago, I hosted a Chocolate Mint Party in honor of National Chocolate Mint Day, and this is the recipe that I used. I wanted to share it with you because it's my favorite recipe to use when I'm using fresh chopped mint from my garden.

National Chocolate Mint Day is celebrated annually on February 19th, but chocolate mint desserts are enjoyed all throughout the year! What better way to enjoy the flavor of mint than by baking up some sweet chocolate mint cupcakes.

............................................................★☆★............................................................

Dark Chocolate Mint  Cupcakes

• 2 cups walnuts, toasted, cooled
• 1 cup whole-milk ricotta cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons honey
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract

White Chocolate Mint Frosting

1/2 cup whipping cream

1 tablespoon unsalted butter

8 ounces high-quality white chocolate, chopped

1 tablespoon green crème de menthe

Preparation

For cupcakes:

Preheat oven to 325°F. Butter two 12-cup mini-muffin pans. Using on/off turns, blend first 4 ingredients in processor until walnuts are finely chopped. Whisk flour and baking powder in small bowl. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool slightly.

Using electric mixer, beat sugar, eggs, and vanilla in large bowl until very thick, about 4 minutes. Gradually beat in cooled chocolate mixture. Stir in walnut mixture. Spoon 1 1/2 tablespoons batter into each prepared muffin cup.

Bake cupcakes until tester inserted into center comes out clean, about 15 minutes. Cool in pan on rack. Cut around cupcakes to loosen; turn out onto work surface. (Can be made 1 day ahead. Cover; store at room temperature.)

White Chocolate Mint Frosting:

Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate; stir until melted. Mix in crème de menthe. Transfer frosting to bowl; let frosting cool at room temperature until firm enough to pipe, stirring occasionally, about 2 hours.

Spoon frosting into pastry bag fitted with medium star tip. Pipe frosting decoratively atop cupcakes.

.............................................................★☆★............................................................

My Closing Thoughts~

• I make these cupcakes in Spring Summer and Fall, when my mint is growing so perfuse all over the place.
• I also like to make these cupcakes at Halloween. The colors just go great on a Halloween decorated table. Once I created a Frankenstein table where all the food and drinks were either black or green. This cupcake was a hit on the table that night.
• I also made this cupcake for a small garden party I went to. All the guests brought something that was made with something from their herb garden.
• Happy Chocolate Mint Day. ~ "Live everyday like a Holiday" Pam

.............................................................★☆★............................................................

This article is licensed under the GNU Free Documentation License. It uses some material from wikipedia /article chocolatemint©/and other related pages.  Photo:flickr.com/26396724@N05/  / gone-ta-pott / epicurious.com

.............................................................★☆★............................................................

Boozy Bourbon Chocolate Cupcakes Recipe

Boozy Bourbon Chocolate Cupcakes Recipe 
Originally uploaded by Betty Crocker Recipes

My First Bite For 2012! Today I've picked "Boozy Bourbon Chocolate Cupcakes" to bring in the New Year. This Betty Crocker recipe is made with bourbon whiskey and will be perfect for my first bite for 2012! I just love the marshmallow cream frosting and it even has vanilla flavored vodka in it. In fact it has coffee liquer in the filling too! Let me tell you it is fantastic! Happy New Year Everyone! A toast to 2012, bourbon & chocolate! Wishing you and yours a happy, healthy New Year packed full of mouth watering foods. - Clink Clink!

INGREDIENTS:

Cupcakes:
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla

Filling:
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur

Frosting:
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

Garnish:
1/4 cup coffee liqueur

DIRECTIONS;

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

4. For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.

5. To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Chocolate-Peanut Butter Layered Cupcakes

Wow what a beautiful layered cupcake! How would you like to sink your teeth into these? Well you have to like peanut butter that's for sure. If my Daddy was still alive he would surely love this recipe by Pillsbury.

Chocolate-Peanut Butter Layered Cupcakes 
Originally uploaded by Pillsbury.com

INGREDIENTS
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/3 cup Hershey’s® baking cocoa
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Crisco® Pure Vegetable Oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon vanilla
1 EGGLAND’S BEST egg
1 package (8 oz) cream cheese, softened
3/4 cup Jif® Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/4 cup Reese's® peanut butter chips
1/4 cup Hershey’s® semi-sweet chocolate baking chips

DIRECTIONS
1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

Vanilla Bean Cupcakes Recipe

Every November 10th is National Vanilla Cupcake Day and in honor of this holiday I've picked this Vanilla Bean Cupcake recipe to pass on to everyone. I love how the vanilla bean speckles the cake and the icing. Last year I saw this recipe used for a black tie event. The paper cups were in black, and the white icing with black specks made it look so rich. :) It's amazing how just by changing the color of the paper can change it's looks completely.

Vanilla Bean Cupcakes Recipe
Originally uploaded by Betty Crocker Recipes

Cupcakes:
2 vanilla beans, each cut in half lengthwise
1 1/2 cups milk
2 1/2 cups Gold Medal® all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
4 eggs

Frosting:

• 4 cups powdered sugar
• 1 cup unsalted butter, softened
• 1/8 teaspoon salt
• Reserved 1/4 cup milk-vanilla seed mixture

DIRECTIONS:

1. Scrape vanilla bean seeds into microwavable bowl; add beans to bowl, cover beans with 3/4 cup milk. Microwave on High 1 minute or until mixture boils. Let stand 15 minutes. Remove beans. Add remaining milk to warm milk mixture, stir well. Reserve 1/4 cup milk mixture.

2. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt. In large bowl, beat 3/4 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well. On low speed, alternately add flour mixture and milk mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick comes out clean. Cool 5 minutes. Remove to cooling racks. Cool completely. in large bowl beat frosting ingredients on low speed until blended, adding 1 tablespoon reserved milk mixture at time. Frost cupcakes.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Friendly Ghost Cupcakes Recipe

Friendly Ghost Cupcakes Recipe
Originally uploaded by Pillsbury.com

Halloween Celebration Food

Pillsbury does it best!


Ingredients:

• 3 cups baking mix
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 2 teaspoons pumpkin pie spice
• 1/4 cup milk
• 4 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 package (3 oz) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 teaspoons vanilla
• 4 1/2 cups powdered sugar
• 2 teaspoons miniature chocolate chips

Directions:

1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.

2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.

3. Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.

4.Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.

5.Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Halloween Party Cupcakes: A Must Try Recipe!

My Website link for : Wooly Spider Cupcakes

Bisquick Recipe from 1993:
Bisquick Classics and New Favorites

A couple of years ago I published an article about tips on making my wooly spider cupcakes. In the article I said to use the cupcake recipe of your choice. Well ever since then I get emails asking for the recipe I used. Well today someone emailed me once again so I decided this was the perfect time to post the recipe to my blog. Why now you ask?

Because I'm bringing this recipe to a Cookbook Party hosted by Louise of Months of Edible Celebrations. Louise is celebrating her Blogoversary by throwing a Cookbook Party, and October being the National Cookbook Month! There's a whole list of food celebrations just for the month of October! I'm submitting this recipe in honor of not just Halloween but National Dessert Month & Cool Food for Kids Month. This recipe is coming straight from "Betty Crockers Bisquick Classics and New Favorites." Published in November 1993.

Now with this recipe, you get the ingredients to make cupcake with bisquick and how you decorate it is up to you. In their cookbook they give suggestions but I decided to go with my own design (which was spiders) and use their recipe.

Bisquick is a pre-mixed baking product sold by  General Mills under their Betty Crocker brand, consisting of flour, shortening, salt, and baking powder (a leavening agent).

If your from an area that doesn't sale bisquick you can do this: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

-----------------------------------------------------------------------------------------------------------------

Their cookbook says "These kid-pleasing cupcakes are perfect for birthdays or school parties. Children will love to help with the decorating."  (page 79)

I stacked them on a cupcake stand

Halloween Party Cupcakes

• 1 1/2 cups Bisquick Original baking mix
• 1/2 cup sugar
• 2 tablespoons shortening
• 1 teaspoon vanilla
• 1 egg

Heat oven to 375 degrees. Grease and flour medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.

Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about one-third full.

Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool completely. Prepare your frosting mix as directed. Then frost and decorate cupcakes. 16 cupcakes!
----------------------------------------------------------------------------------------------------------------
Join our conversation:

 ----------------------------------------------------------------------------------------------------------------
 Live everyday like a Holiday is the official blog of www.gone-ta-pott.com.
Visit our site for celebrations and holiday information.

• This post is in honor of: Halloween
• Cool Food for Kids Month
• National Dessert Month

----------------------------------------------------------------------------------------------------------------