Devil’s Food Cake Cupcakes with Mint Mint Chip Frosting

Cupcake Ingredients:

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 1/3 cups cold water

Mint Mint Chip Frosting:

1/3 cup butter
4 1/2 cups sifted powdered sugar (about 1 box)
1/4 cup milk
1 1/2 teaspoons vanilla
1/4 teaspoon mint extract
A few drops green food coloring
1/3 cup miniature semisweet chocolate pieces

For the cupcakes:

1. Stir together the flour, cocoa powder, baking soda, and salt; set aside.

2. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla; beat until well combined.  Add eggs, 1 at a time, beating well after each.  Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.  Pour batter into a cupcake pan lined with cupcake liners and/or a greased and lightly floured cake pan.

3. Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove from pans.  Cool thoroughly on wire racks.  Frost with the frosting.

For the frosting:

1. In a large mixing bowl, beat the butter until fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Slowly beat in 1/4 cup milk, drops of food coloring, mint extract, and vanilla.

2. Gradually add remaining powdered sugar, beating until combined.  If necessary, beat in a little additional milk to make frosting that is easy to spread.

3. Transfer unused frosting to a storage container and chill for up to a week.


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