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Mint chocolate mini cupcakes

post #1 of 30
Thread Starter 
My best friend was asked to bring a dessert for her office holiday party. Naturally she asked me to make cupcakes for it as her to Co workers are obsessed with my cupcakes. Ias told to do mini wedding cake flavored(lots of almond extract) and mint chocolate. I do cupcakes as a hobby and load my "projects" off to her job to try, so I don't have much experience. I've never made a chocolate cupcake I've like before. I was thinking doctoribg up chocolate boxed mix? Will it be obvious bc I've only sent them from scratch ones before. Or do any of you have a moist reliable recipe you're willing to share? I am not a fan if the ones that use oil, hot water, and coffee. I was thinking of doing a chocolate cake filled with dark chocolate mint ganache and topped with either andes or mint Oreo frosting. What do you suggest? Thanks.
post #2 of 30
Thread Starter 
Excuse my typos please. My phone would not let me correct them.
post #3 of 30

If they are mini cupcakes filling them might take away from the little cake that there is. I'd suggest a mint flavoring, or mint frosting. That'll be strong enough mint for the taste. I like boxed mix and it is easy to doctor with flavoring. I also know that Andes mints make little mini baking chips you could add to the batter (they're delicious). Just a few ideas. Good luck :)

post #4 of 30

Ghiardelli also makes a  dark mint chocolate you can maybe add to the cake, and then use a mint buttercream.  Could color it to a light green and decorate like a christmas tree :)

post #5 of 30
Thread Starter 
Thank you both sooooo much! You're right a filling would take away from the cake. So I'm going to do chocolate cake with a green mint cream cheese frosting. I got lorann peppermint oil. Still undecided about using oreos, Andes, or the gihardhelli. I like the texture the oreos would add to the frosting but we'll see. Thanks again!
post #6 of 30
The Hershey's chocolate cake recipe which has oil, coffee and water is what most cakers use as their go to recipe...it produces a moist and sturdy cake. Or you can also look up the chocolate cake recipe on Epicurious...on my phone so can't post link..sorry! But search on google and you can find it icon_smile.gif
post #7 of 30
Thread Starter 
Thank you! But would I have to buy the Hersey cocoa bc I already have a ton of Ghirardelli natural unsweetened cocoa. I want to use what I have if possible. I also sa cupcake recipe from Cooks Illustrated that everyone swears buy too. It is so chocolatey it looks black and it uses bread flour.
post #8 of 30
Thread Starter 
Saw* and by*
post #9 of 30
Thread Starter 
I think I may try the black magic chocolate cake recipe. I hear it's the same as Hersheys but requires buttermilk. I will have cake mix as back up in case it fails.
post #10 of 30
Yes...yu can use any good cocoa, doesn't need to be Hershey's icon_smile.gif And yeah, a lot of people use buttermilk instead of milk and coffee instead of water in the Hershey's recipe.
post #11 of 30
Thread Starter 
Thank you! I am making them in the morning and will let you know how it goes. I just took the cream out of all the mint oreos and I'm going to put it in the frosting. Then I'm going to dip the frosted cupcakes in the crushed chocolate cookies icon_smile.gif.
post #12 of 30
Thread Starter 
They came out stuck to the liners and super crumbly. I followed the directions to the letter. I'm ending up having to do all wedding cake since I didn't buy chocolate boxed mix as back up icon_sad.gif.
post #13 of 30
Weird... There's no way that the Hershey's recipe can be crumbly. It has a lot of moisture in it...not sure what could go wrong :-/
post #14 of 30
Was the batter thin when you finished making it?
post #15 of 30
Thread Starter 
It was very thin! However, after sitting for a couple hours they were perfect. Had I known that, I wouldn't have thrown away half of them LOL. I was able to give her some and they loved it. I think it was the grease proof mini liners bc the wedding cake came out sticky and crumbly too just not nearly as bad as the chocolate. I make wedding cake all.the time and that never happened so I figure it's the liners. In fact both flavors did not stick after I baked them in regular liners.
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