Chocolate Mint Cupcakes for St. Patrick’s Day
I guess no news is good news when it comes to hip x-rays. Technically, the no news was that the x-ray looked normal, which means the bone and the hardware are fine. I spent a very painful half hour with my foam roller this evening and everything’s feeling a lot better.
So much better, in fact, that I’m going to attempt a VERY short, very easy run before work tomorrow (on the treadmill, so I can stop immediately if anything hurts). Fingers are crossed that it goes okay and I can still run that half marathon next weekend. Yep, not holding my breath.
Ellie has been showing off her new trick of sitting up, which she can do successfully most of the time (the rest of the time she folds in half with her face on her feet, which weirdly doesn’t seem to bother her. Strange kid.) Sophie helps her out.
But what’s better than playing with Sophie? Playing with Dad! The hour between 6:30 and 7:30, when he’s home and she’s still awake, is definitely her favorite hour of the day.
I was a little sad when I realized St. Patrick’s Day wasn’t falling on a school day, but that was not about to stop me from baking for my co-workers. These are just simple chocolate cupcakes frosted with a basic mint buttercream. I colored half of it green and left the other half white, and put them together in the piping bag to get a swirl.
By the way, if you still need St. Patrick’s Day recipes, I have some for you here!
- 3/8 cup unsweetened Dutch-process cocoa powder
- 3/8 cup hot water
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. coarse salt
- 1 1/2 sticks unsalted butter
- 1 cup + 2 Tbsp sugar
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 cup sour cream or full-fat yogurt
- 1 stick butter, softened
- 3 1/2 cups powdered sugar
- 3-4 Tbsp milk
- 1/4 tsp mint extract
- green food coloring (I used gel color)
- Line 15 regular cupcake tins with paper liners and preheat the oven to 350.
- Combine the hot water and cocoa powder in a small bowl and stir until smooth.
- Heat the butter and sugar in a saucepan over medium heat, stirring until the butter is melted. Transfer to a stand mixer and beat with the paddle attachment until cool (4-5 minutes).
- Add the eggs one at a time, scraping down the bowl after each addition.
- Add the cocoa mixture and the vanilla and beat on medium speed until smooth.
- Stir the flour, baking soda, baking powder, and salt together in a medium bowl. Add to the mixer in 2 additions, alternating with the sour cream.
- Divide evenly among the cupcake tins and bake for about 18 minutes, or until a toothpick comes out clean. Cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the butter, powdered sugar, and mint extract with 2 tbsp milk. Add additional milk 1 tsp at a time, stopping when it's reached a spreadable consistency.
- Put half the frosting in a separate bowl.
- Color half the frosting green, and leave the other half white. Put the green frosting carefully into a large piping bag fitted with a large star tip, keeping it to one side (I used an icing spatula). Put the white frosting in the piping bag.
- Pipe large rosettes onto each cupcake.
(adapted from Annie’s Eats