Last weekend, I made these. (Unfortunately, I don't have a picture, because I brought them to a friend's house and the ones I kept were kept only because I'm not a pro at icing. Hence crumbleyness. So no photo)(EDIT: Obviously, there are photos now. We're not going to talk about how I pretty much had a cupcake photo shoot. Not at all).Things I love about these:
- They're cupcakes. Which I ADORE. It's your own personal cake. Enough said.
- They're chocolatey. And minty.
- They're pretty light, not even remotely overwhelming, like a lot of chocolate cupcakes can be.
- And they're super easy to make.
What you need:
Oven, bowls, spoons, the regular baking stuff. And a muffin pan, with muffin cups
1 c sugar
1 c sour cream
2/3 c vegetable oil
1/2 tsp vanilla extract
1/2 tsp mint extract (NOTE: you can replace either of the extracts with the other [like 1 full tsp of mint] for either a mint-free or super minty cupcake)
1 and 1/2 c cake flour
2/3 c unsweetened cocoa powder
1 and 12 tsp baking soda
ICING (Well, it's really more of a glaze...)
1 c confectioners sugar
1/4 tsp vanilla extract
1/4 tsp mint extract (NOTE: see above)
about 3-4 tbsp heavy cream
Whisk the sugar, sour cream, oil, eggs, and extracts together in a medium bowl. Sift in the cocoa, flour, and baking soda. Stir until blended, divide into prepared cups. Bake in 350 degree oven for about 20 minutes, or until knife/toothpick inserted comes out clean.
Allow to cool completely.
Meanwhile, stir the extracts, vanilla, and cream together. Make a smooth icing. Ice the cupcakes.
Honestly, that's all there is to it. It makes about 18-20.