I’ve been thinking a lot lately about the subtle power of comfort food. Maybe it’s the war in Ukraine, maybe it’s the fact that we’re coming up on two years of the pandemic, or maybe it’s any number of other difficult and scary things happening in the world. But whatever the reason, there’s something innately comforting about sharing food with those we love when we can’t control what’s happening around us.
When I think about comforting desserts, I think of cake. Especially chocolate cake with a rich, creamy frosting. In that vein, I created these über-comforting Mint Chocolate Cupcakes. They’re perfect for St. Patty’s Day, but can offer a dose of sweet comfort any day you need it.
THE Chocolate Cake…Courtesy of Ina Garten
I discovered Ina Garten’s Beatty’s Chocolate Cake a few years ago, and now I can’t imagine making any other chocolate cake. It’s moist and deeply chocolatey, yet also somehow incredibly light and fluffy…in other words, perfect.
This is a fairly simple and straightforward cake to make, but here are a few things I’ve found that will help you bake your best cake:
- It has a fair amount of coffee in it, but you can’t taste it in the completed cake. It just boosts the chocolate flavor. If you really can’t handle the idea of coffee in your cake, though, you can replace it with hot water.
- You’ll definitely want to grease the cupcake papers. I don’t typically do this with other cupcake recipes, but for this cake I found that without it, the cake stuck to the papers. The best way to do this is with a nonstick cooking spray…preferably one with flour in it.
- I like to use Dutch cocoa powder in this cake, because I like the darker chocolate flavor it imparts. But Ina’s original recipe doesn’t specify Dutch cocoa, so natural cocoa powder should work just fine.
- Ina’s recipe says to bake cupcakes for 25-30 minutes, but I found that mine were done in much less time (15-18). Every oven is different, though, so yours may take longer. Just check them with a wooden toothpick or a cake tester inserted into the center to make sure they’re done. Fully baked cupcakes will leave a few crumbs on the toothpick but no liquid batter.
The Mint Cream Cheese Frosting
I’ve made this cake with Earl Grey Buttercream, Peanut Butter Frosting, and Salted Caramel Cream Cheese Frosting. All were insanely delicious. But this mint cream cheese frosting might be my favorite.
The recipe calls for mint extract, which is different from peppermint extract (mint extract is typically spearmint, I think). But you can really use either one in this recipe. With mint extract, it tastes a whole lot like Andes mints. But with peppermint extract, it tastes like those creamy, melty pastel mint drops (like these). Both are delicious. So whichever one you have on hand will work.
Share the Love…and the Cupcakes
These cupcakes are the perfect, comforting treat to bake and share with friends, family, neighbors, coworkers, the mail carrier…whoever you know who could use a little love and support today.
Speaking of love and support, if you’re looking for a way to support Ukraine, I highly recommend donating to World Central Kitchen. You can learn more about them on their website, but they’re a nonprofit organization created by Chef José Andrés that provides meals in areas that have experienced natural disasters and other crises. Right now, they’re active in and around Ukraine, making hot meals for those who are fleeing the country as well as those who are staying. You can check out World Central Kitchen and make a donation here.
Sending you all love (and cupcakes),
Jamie
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Mint Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 1 c all purpose flour
- 3/4 c granulated sugar
- 1/4 c Dutch process cocoa powder*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c buttermilk
- 1/4 c vegetable oil
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1/2 c hot coffee
Mint Cream Cheese Frosting
- 1/2 c butter, softened
- 1/2 c cream cheese, softened
- 1/2 tsp mint extract
- 1/2 tsp vanilla extract
- 2 c powdered sugar
- few drops green food coloring, optional
- 12 Andes mints, for decoration, optional
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F
- Line a 12-cup muffin tin with paper liners, then spray the paper liners with nonstick cooking spray (preferably one that has flour in it). Spraying them helps keep the cupcakes from sticking too much.
- In the bowl of a stand mixer fitted with the paddle attachments, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix until combined.
- In a separate bowl, combine buttermilk, oil, eggs, and vanilla and mix until combined. Slowly add into the flour mixture, mixing on low speed.
- Add the coffee and stir to combine, stopping to scrape the bottom of the bowl with a rubber spatula.
- Once all is well-combined, divide batter evenly among the muffin cups.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, or with just a few moist crumbs.
- Cool for 10 minutes in the pan, then remove from pan and allow to cool completely on a wire rack (about 1-2 hours).
- Once cool, go ahead and frost, or wrap tightly in plastic and refrigerate for 1-2 days or freeze for up to a month. Allow to come to room temperature before frosting.
Mint Cream Cheese Frosting
- Using a stand mixer fitted with the paddle attachment (or in a medium mixing bowl using a hand mixer), mix butter and cream cheese on medium speed until well-mixed and fluffy, about 2-3 minutes.
- Add vanilla and mint extracts and mix well. Then add powdered sugar a little at a time, mixing until combined in between. If using green food coloring, add it a little at a time until you get the color you want.
- Then, beat frosting at medium-high speed until frosting is fluffy. Frost cupcakes however you like (I used a pastry bag and a large round piping tip), and top with Andes mints, if desired. Enjoy!