Comments on: Mint Chocolate Cupcakes

By: Julie

Julie — Wed, 25 Apr 2012 18:14:27 +0000

The frosting is out of this world. If you don’t care for mint and chocolate together, well, don’t eat these. My suggestion if you’re going to garnish with a mint leaf, don’t cut it and put it on till the very last second. They wilt fast!

By: commila

commila — Sun, 13 Nov 2011 05:15:20 +0000

MJRL, I believe the difference is to improve the aesthetics of the frosting. The recipe made as written (with clear imitation vanilla) produces a very white frosting. If you use vanilla extract, it will add a subtle brown color, so that your frosting might look more off-white than really bright white. Michael’s craft store sells the imitation vanilla, and it’s not too expensive.

ManicMother, can I ask which type of tip you used to pipe the frosting onto the cupcakes in your picture?

By: VictoriaDoubleU

VictoriaDoubleU — Sun, 02 Oct 2011 19:25:08 +0000

I made just the cupcake recipe & it turned out wonderfully moist! I needed to use up some chocolate syrup, so substituted 1/2 cup chocolate syrup, 1/2 cup milk for the 1 cup milk & it was fine.

By: mjrl

mjrl — Tue, 27 Sep 2011 01:20:33 +0000

Why does the frosting call for Clear Imitation Vanilla instead of pure vanilla extract. What will the difference be if I substitute vanilla extract? Anyone?

By: beccarudy

beccarudy — Mon, 15 Aug 2011 00:33:17 +0000

The frosting was amazing! I ended up putting a junior mint into each one mid-way through baking, and one on top of my icing, they went over really well. I would’ve liked the cake to be a bit more moist, but overall they were amazing and I will make them again!

By: kimskitchen

kimskitchen — Wed, 27 Apr 2011 14:29:55 +0000

I made these cupcakes for a bridal shower this past weekend. They were a hit. So good and not difficult to make. Excellent!

By: commila

commila — Sat, 23 Apr 2011 19:55:06 +0000

These definitely take some time to make, since you have to let everything cool in between the three stages, but they don’t take a lot of effort. I wasn’t blown away by the cupcakes by themselves, but once I added the ganache and frosting, they were really delicious! Using a pastry bag to pipe the icing on the top, and then adding a mint leaf as in the picture above really do a lot for the presentation. I made the cupcake portion (no frosting or ganache) the night before since I was bringing them to a weeknight function, and they still tasted just fine. I cut the recipe in half and got 9 large cupcakes. I had trouble finding the clear vanilla extract at the normal grocery store, but was able to purchase some for cheap at a craft store (Michael’s).

By: Wanna Be A Country Cleaver

Wanna Be A Country Cleaver — Fri, 14 Jan 2011 05:00:27 +0000

These are fantastic!! I actually made just the cupcake part, and made my own Bailey’s frosting.
The combination was simply wonderful. This will be my go-to chocolate cupcake recipe from now on!

By: krypto

krypto — Mon, 18 Oct 2010 02:24:41 +0000

These are really yummy. I have made them at least three times and everyone loves them. If you are a fan of mint and chocolate, make these immediately!!!

By: birdsong

birdsong — Mon, 30 Aug 2010 00:41:19 +0000

These cupcakes are amazing. I always receive lots of compliments when I bring them to a function. I personally don’t like the flavor of Mint Extract, so I infuse fresh mint into the cream (let it sit overnight), then proceed with the frosting recipe.