Tuesday, March 24, 2009

St. Patrick's Day Cupcakes

I made chocolate espresso cupcakes with green mint frosting for St. Patrick's Day, which also happens to be my mom's birthday! These were not my favorite cupcakes. I think I added too much mint to the frosting and not enough espresso to the batter. I would do things differently if I made them again. They sure were pretty, though.

Chocolate Espresso Cupcakes
  • 1 stick room temperature butter
  • 1 c. sugar
  • 2 eggs, room temperature
  • 3/4 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. cocoa powder
  • 1 tbsp. instant espresso powder
  • 1/2 c. milk
  • 1 tsp. vanilla
Preheat oven to 350 degrees fahrenheit. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 mins. Add eggs, one at a time, beating until well combined. Mix rest of dry ingredients in separate bowl until combines. Mix milk and vanilla in another separate bowl. Add wet and dry ingredients to butter/sugar, alternating wet and dry, starting and ending with dry. Half-fill cupcake cups. Bake 22-25 mins.
For the frosting, I just made my standby buttercream and threw some peppermint extract and green food coloring in there. Piped it onto the cupcakes, stuck an Andes mint in the top, and voila!


  1. Cool, found your blog via Devart, and I LOVE the look of these cupcakes, the darkness of the cake part is perfectly off set by the beautiful light mint green! The flavour combo sounds divine too!

  2. Thanks Jessy! Yeah, they were pretty delicious, though you could hardly taste the espresso.


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