French Mint Cupcakes
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 1 | cup |
butter
softened |
|
| 2 | cups |
powdered sugar
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
mint extract
|
*
|
| 1 | x |
nuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 237 | ml |
butter
softened |
|
| 473 | ml |
powdered sugar
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
mint extract
|
*
|
| 1 | x |
nuts
|
*
|
Directions
Melt chips; cool and set aside.
Beat butter, using electric mixer.
Add sugar.
Add cooled chocolate, beat 5 minutes. Beat in eggs, one at a time.
Mix in vanilla and peppermint extract.
Sprinkle nuts on bottom of 24 paper holders in cupcake pan.
Fill each cupcake holder half full.
Sprinkle with nuts.
Freeze for at least 3 hours.
