Photo: Beth Dreiling Hontzas; Styling: Scott Martin
Prep Time
10 Mins
Cook Time
25 Mins
Cool Time
1 Hour 10 Mins
Yield
Makes 2 dozen

For extra-sweet cupcakes, top these chocolate desserts with your favorite icing.

How to Make It

Step 1

Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.

Step 2

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.

Step 3

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour).

Step 4

Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired.

Step 5

Note: For testing purposes only, we used Andes Thins: Crème de Menthe.

Ratings & Reviews