Its that time of the month when all my thoughts turn toward chocolate and I had a cupcake recipe I wanted to try. The last time I made it, I used instant chocolate pudding mix. I find that the instant (vs cook and serve) pudding doesn’t have as much flavor and, since Michelle makes an awesome Cook and Serve Chocolate Pudding Mix, I used a half cup of that instead.
The resulting cupcakes are a little denser than those made with the instant but the chocolate flavor was amazing.
I did a mint chocolate frosting to use the bag of Bailey’s Irish Cream Baking Chips I had gotten at Easter and never used. As the frosting only called for half a bag, I put the other half in the cupcakes along with ½ cup of bittersweet chocolate chips.
Super delicious with just a hint of hint. The mint and bittersweet baking chips give an extra umph of chocolate, making these incredibly satisfying.
1 ⅓ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 package chocolate pudding mix (½ cup)
3 tablespoons unsalted butter, softened
1 ½ cups sugar
1 teaspoon vanilla
1 cup milk
12 ounces semisweet or bittersweet chocolate chips (2 cups)
Mint Chocolate Frosting
½ cup butter, softened
3 tablespoons peppermint schnapps (I used Leroux)
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar
½ cup cocoa powder
2 tablespoons milk
1 cup Bailey’s mint baking chips
Preheat oven to 350 degrees F. Line two 12 cup muffin tins with cupcake liners.
In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and pudding mix.
In a large mixing bowl, beat together the butter and sugar for 1-2 minutes or until pale and creamy. Add the eggs and vanilla, mix until smooth.
Add half of the cocoa mixture to the butter mixture and combine. Pour in milk and mix until incorporated. Add the other half of the cocoa mixture and beat until combined and smooth, scraping the sides of the bowl as needed. Add the chocolate chips to the batter and mix in by hand.
Fill each cup about 2/3 full with batter. I used a ¼ cup measuring cup to portion out the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Carefully remove cupcakes from the oven. Let cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely before frosting.
While the cupcakes are cooling, beat butter, schnapps, vanilla and salt at medium speed with an electric mixer until creamy.
Gradually add powdered sugar alternately with milk, 1 tablespoon at a time, beating at low speed until blended and smooth after each addition. Beat cocoa and, once that is combined, stir in mint baking chips.
If frosting stiffens up too much before using, add in another teaspoon of milk and stir to loosen it back up.