Belfonte Dairy | From the Heart of Kansas City

Mint Chocolate Cupcakes

Mint Chocolate cupcakes topped with swirls of chocolate frosting, chocolate drizzle, crushed cookie crumbs, and a chocolate-covered mint cookie on top, arranged in rows on parchment paper.

Ingredients

For Cake

  • 1 ⅓ cup sugar
  • 1 tbsp vanilla extract
  • 1 tsp peppermint extract
  • ½ cup oil
  • 1 cup Belfonte Sour Cream (room temperature)
  • 3 eggs (room temperature)
  • 2 ½ cups flour
  • ½ cup cocoa powder
  • 2 tbsp cornstarch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 ½ cup of Belfonte Milk (room temperature)

For Frosting

Directions

For Cupcakes

  1. Preheat oven to 350° F. Butter and line 3 cake pans (8 or 9 inch) with parchment paper.
  2. In a large bowl, add sugar, flour, baking soda, baking powder, cornstarch, salt and cocoa powder. Whisk until well combined.
  3. Create a well in the middle of dry ingredients and add wet ingredients.
  4. Add Belfonte Sour Cream, vanilla extract, eggs, oil and Belfonte Milk. (Make sure dry ingredients are at room temp before mixing together to ensure a good texture for cake)
  5. Whisk together until JUST comes together and is combined.
  6. Line cupcake pans with cupcake liners.
  7. Scoop batter into each cupcake liner about ¾ the way full.
  8. Bake at 350°F for 15–20 minutes until a butter knife comes out clean.
  9. Let cool for 10–15 minutes then remove cupcakes and place on a cooling rack to finish cooling.

For Frosting

  1. In a large bowl of a mixer, add softened butter and mix on high speed for a few minutes until light and fluffy.
  2. Add vanilla and salt and mix again.
  3. Slowly add powdered sugar, one cup at a time. Mix until all incorporated. Add Cocoa powder.
  4. Add Belfonte Heavy Whipping Cream and mix until light and fluffy and reaches the desired texture.
  5. Use a homemade chocolate ganache to give the frosting a rich chocolate flavor. Do this by adding equal parts chocolate chips and Belfonte Heavy Whipping Cream into a glass measuring cup or bowl and heating for 1 minute in the microwave. Let set for a few minutes, mix until smooth and slowly add it to the frosting. (Save some for tops)

Assembling

  1. Once cupcakes have cooled, swirl some of chocolate frosting onto each cupcake using a spatula or a piping back fitted with a large round tip.
  2. Drizzle some extra chocolate ganache on top, sprinkle with crushed mint chocolate cookies and top with a whole mini chocolate mint cookie!!
  3. Serve, share and enjoy!!
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