These cupcakes have a very sophisticated look. I mean, who isn't a sucker for a mint garnish? And the black, white, and green make for quite a presentation! That's just the aesthetic; let's talk about what's really important: taste! The whipped-cream icing creates a light and airy contrast to the deep, rich, dark cake. Elegant and delicious, give these a try and I know they will become part of your entertaining repertoire!
by Lucy Schaeffer
What you'll need
- 1 box Devil's Food Cake Mix (like Duncan Hines Moist Deluxe)
- 1 1/3 cups water
- ½ cup vegetable oil
- 3 large eggs
- ½ teaspoon mint extract
- 1 ½ cups heavy cream
- 1/3 cup powdered sugar
- 18 junior mints
- 18 mint leaves
Helpful Tip:
Add 1 ½ tablespoons of cocoa powder to the heavy cream before whipping for a delicious chocolate whipped cream icing. Add some vanilla extract to the whipped cream icing. Want a neat presentation but don't have a piping bag? Pipe on your icing using a Zip lock bag. Scrap icing into a large zip lock bag; twist the bag at the top to bring the frosting towards one corner of the bag. Then, just snip off a small piece of the corner and pipe away!
Notes:
Cupcakes can be made 1 day in advance and refrigerated. It's best to ice at the last minute but if you are pressed for time, you may ice the cupcakes up to 5 hours in advance and refrigerate (covered).
How to make it
- Preheat oven to 350 degrees.
- Place heavy cream and sugar in a large mixing bowl and stir to combine.
- Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator to chill for about 20 minutes.
- Place 18 cupcake liners in two 12-cup cupcake pans.
- Combine cake mix, water, oil, eggs, and mint extract in a large bowl. Mix with an electric mixer on low, or mix by hand for 2 minutes.
- Pour batter into prepared cups, filling each about ¾ of the way.
- Bake your cupcakes for 18 - 22 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow them to cool completely in the pan for at least 20 minutes.
- Finish your icing: remove the bowl of heavy cream and sugar from the fridge (after it has chilled for 20 minutes).
- Pour the heavy cream and sugar mixture into the bowl of a standing mixer. Beat on high until stiff peaks form.
- When cupcakes are completely cool, place a tablespoon-sized dollop of icing on top of each cupcake.
- Garnish cupcakes with 2 junior mints and 1 mint leaf each.
