Chocolate Cupcakes with Mint Frosting

Chocolate Mint Cupcakes
For the monthly dinner potluck I attend, the drink of the night is Absinthe, aka the Green Fairy and to go along with it I decided I wanted something green. Plus I have been on a bit of a mint kick lately. I frequently drool over the creations of Chockylit and chose her Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream as a delicious sounding choice. I had some Ghiradelli chocolate from Trader Joe’s that I used for the chopped chocolate in the cupcakes. I skipped the ganache, as it seems to be optional. For the mint buttercream, I used 1/8 tsp of peppermint extract, also from Trader Joe’s. I also added a bit of green gel food coloring. I don’t think I added quite enough powdered sugar, because I was able to pipe it, though it was also a little loose. When I first made these, the smell of mint in the kitchen was overwhelming and when I tried to first cupcake I was very nervous they were too minty. The next day at lunch they were just right.

Devil’s Food Cupcakes

Devil’s Food CupcakeI used a Devil’s Food recipe from the blog of David Lebovitz to make cupcakes and they were outstanding. I baked them for approximately 20 minutes and it made 22 cupcakes (plus 1 unbaked bit of batter-y goodness). I used Scharffen Berger cocoa powder for the cake and a mix of Scharffen Berger and Ghiradelli chocolate for the frosting. I think these are my new favorite cupcakes. I only have two left, I think might change to only one left in a moment.

Falling Apart Cupcakes

For the 4th of July, I made Devil’s Food Cupcakes from the More from Magnolia Cookbook. The vanilla cupcakes and buttercream frosting I previously made came from this book, so I thought this should be fine. This was one of the worst recipes I have ever made. The cupcakes completely fell apart and had no consistency. Plus the taste was off, it just wasn’t the chocolate devil’s food I wanted. To accompany this, I made the suggested caramel frosting. The authors warned it would be gritty at first due to the brown sugar. It was definitely gritty and it didn’t seem to get any less gritty upon sitting as was suggested. The flavors tasted okay together, but the whole thing was just off. And they didn’t look very pretty so I didn’t take a picture. I had previously tried the chocolate cupcakes and chocolate frosting (not pictured) and they were just mediocre. I am beginning to think that best recipe from the book I found online for free and that all the other ones are going to be sub-par.

Vanilla Cupcakes

Magnolia Vanilla CupcakeI made these cupcakes from a recipe from Magnolia Bakery in NYC. They also have an official published cookbook which I might have to buy. These cupcakes were delicious. I made both the frosting and the cupcakes. I had about 3 times as much frosting as I needed. I took them to a party where some people were familiar with the bakery. One person liked the ratio of frosting to cake that I used. Apparently the original has frosting 3 times as high. That did explain a lot about why I had so much leftover frosting. Perhaps for next time I will purchase a large piping tip and have a bit more frosting on each of these.

Peach Pie

I made a peach pie for Super Tuesday last week and it was yummy. The lattice top was hard for me to do and if you look closely, it is a little uneven. I am not worried, it gives me something to aspire to, the perfect top. I am usually more of a one crust person with a crumb topping, but this was tasty, though a little crusty for me. My crusts still haven’t quite hit the perfect balance between tender and flaky. But with my new food processor, they will.