Triple Chocolate Sort-of-Healthy Mint Cupcakes
Try this Triple Chocolate Sort-of-Healthy Mint Cupcakes recipe.
Try this Triple Chocolate Sort-of-Healthy Mint Cupcakes recipe.
- 1 egg
- 1/2 tsp. salt
- 1/2 cup white sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup boiling water
- 1/2 cup brown sugar
- 1 cup flour
- 1/2 cup butter (1 stick)
- 1/2 cup cocoa
- 1 tsp. baking soda
- 3 1/2 cups powdered sugar
- 1/4 cup milk (i used skim)
- 1/2 cup buttermilk (see how i make mine here using 1 tbsp.
- 6 oz. vanilla greek yogurt (about 3/5 cup)
- 3/4 tsp. vanilla extract
- 1/4 tsp. mint extract
- 1 dash mint extract (about 1/8 tsp should do it!)
- optional toppings: thin mint cookies (god bless th chocolate shavings (just run a veggie peeler over a chocolate bar and voila!) or a sprinkling of chocolate chips!
- Carbohydrate 37.4639930262238 g
- Cholesterol 12.20125 mg
- Fat 8.13624250014871 g
- Fiber 0.816200012815236 g
- Protein 0.811977500253636 g
- Saturated Fat 5.00401800008573 g
- Serving Size 1 1 Cupcake (54g)
- Sodium 87.4667589093858 mg
- Sugar 36.6477930134085 g
- Trans Fat 0.477465500006399 g
- Calories 215 calories
Step-by-step
- In a large mixing bowl, combine greek yogurt, sugars, and the egg. Beat until combined.
- Add salt, flour, and cocoa to mixture and mix well.
- Add baking soda to buttermilk and stir until it foams.
- Add buttermilk mixture a bit at a time to the cake mixture, mixing as you go to incorporate all of the liquid.
- Whisk in vanilla and mint extracts.
- Whisk in boiling water a little bit at a time.
- Fill cupcake liners ¾ of the way full and bake at 350 for 15-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Remove to a wire rack and let cool.
- Heat milk in a small saucepan over medium heat, whisking occasionally, until it comes to a simmer.
- Place chocolate chips in a large, heat-resistant bowl. Remove milk from heat and pour it over chocolate, then stir gently until chocolate has melted and you’ve formed a smooth ganache.
- Stir in the mint extract and set ganache aside. Let this cool while you make the frosting.
- In a medium bowl, melt the butter.
- Stir cocoa and powdered sugar into melted butter.
- Stir boiling water into frosting a few tablespoons at a time, mixing well, until frosting has reached a thick, buttercream-like consistency.
- Pipe frosting onto cupcakes.
- Give the ganache a stir, then drizzle a spoonful of it over each cupcake once they’re frosted.
- Top the cupcakes with a thin mint cookie and some chocolate shavings or eat them as is!
Triple Chocolate Mint Cupcakes: A Busy Woman's Sweet Escape
Life as a working mom is a whirlwind. Between early morning meetings, school drop-offs, client calls, and bedtime stories, finding time for myself often feels impossible. But even amidst the chaos, I crave those little moments of indulgence, those small pleasures that remind me to breathe and recharge. And for me, that often means baking.
Now, I'm not talking about spending hours in the kitchen meticulously crafting elaborate pastries. No, my sweet escapes are quick, satisfying, and often involve a healthy twist. These Triple Chocolate Sort-of-Healthy Mint Cupcakes are a perfect example. They're decadent, delicious, and surprisingly easy to whip up, even on my busiest days. The deep, rich chocolate flavor is perfectly balanced by the refreshing coolness of mint, creating a taste sensation that's both comforting and invigorating.
The "sort-of-healthy" part comes from sneaking in a bit of Greek yogurt into the batter. It adds a subtle tang and creamy texture, while also boosting the protein content just a tad. It's a small change that makes me feel a little less guilty about indulging in this chocolatey treat. But let's be honest, the real star of the show is the triple chocolate – the chocolate chips in the batter, the rich chocolate ganache, and a final flourish of chocolate shavings. Oh my!
What I love most about baking these cupcakes is the therapeutic process. The rhythmic whisking, the satisfying smell of chocolate filling the kitchen – it's a mini-meditation, a brief escape from the endless to-do list. I often find myself lost in the moment, completely absorbed in the simple act of creating something delicious. It's a way to connect with myself, to find a little peace amidst the storm of daily life.
The best part? These cupcakes aren't just for me. They're perfect for sharing with loved ones, for celebrating small victories, or simply for brightening up someone's day. I often bring a batch to the office to share with my colleagues, or pack a few in my kids' lunchboxes for a special treat. The smiles they bring are the sweetest reward.
So, if you're a busy woman juggling a million things, looking for a simple yet indulgent treat, or just craving a little bit of chocolate heaven, give these Triple Chocolate Sort-of-Healthy Mint Cupcakes a try. You won't regret it. It's a little slice of happiness in a hectic world. And remember, taking a few minutes for yourself, even if it's just to bake a cupcake, is not selfish; it's essential.
Ingredients: (I've listed them again for your convenience, but you'll find the full list in the recipe above)
Tips and Tricks:
- Make it your own: Feel free to experiment with different types of chocolate chips or add other mix-ins like nuts or sprinkles.
- Prep ahead: You can bake the cupcakes a day or two in advance and frost them just before serving.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
These Triple Chocolate Sort-of-Healthy Mint Cupcakes are more than just a recipe; they are a reminder to slow down, indulge in the simple pleasures, and savor the moments of sweetness, even amidst the whirlwind of life. Happy baking!
