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Mint Devil's Food Cupcakes
Mint Devil's Food Cupcakes
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Indulgent Devil's Food Cupcakes with mint whipped cream and chocolate cookie crumbles - perfect for any festive gathering!
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
  • 0.125 teaspoon salt
  • 2 tablespoons milk
  • 0.5 teaspoon distilled white vinegar
  • 0.5 drop pure peppermint extract
  • 1 cup white sugar
  • 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:
  • Preheat your oven to 350 degrees F (175 degrees C) and give 12 muffin cups a light spray.
  • In a small saucepan, gently melt the butter and chocolate together over low heat for about 5 minutes. Once melted, set the mixture aside to cool slightly for another 5 minutes before using.
  • In a small bowl, mix 1 cup plus 2 tablespoons of flour with the baking soda and salt.
  • Combine the milk, vinegar, and peppermint extract in a separate small bowl.
  • In a large bowl, use an electric mixer to beat sugar and eggs until pale, about 3 minutes. Mix in melted chocolate until well combined. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; mix on low speed until incorporated. Stir in milk mixture until well blended. Fill muffin cups 3/4 full with batter.
  • Bake the cupcakes in the preheated oven for 25 to 30 minutes or until a toothpick inserted comes out clean. Allow them to cool on a wire rack to room temperature for about 45 minutes.
  • In a small saucepan over low heat, gently mix together 2 tablespoons of cold water and gelatin. Stir continuously until the gelatin fully dissolves, approximately 5 minutes. Take it off the heat and allow it to cool slightly, but not solidify, for about 5 minutes.
  • In a large bowl, whisk together 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners' sugar, vanilla extract, and green food coloring. Using an electric mixer on low speed, whip the ingredients until slightly thickened, approximately 5 minutes. Slowly add the dissolved gelatin, then increase the speed to high and beat until the frosting is stiff, around 3 minutes.
  • Frost the cooled cupcakes generously. Remove and discard the cream filling from the chocolate sandwich cookies, then crush the cookies. Sprinkle the cookie crumbs over the frosted cupcakes.

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