Brigham Young University’s Mint Brownies were one of my desert island foods in college. A 3-layer confection, the bottom is a rich fudgy brownie glazed with green mint icing then topped with chocolate buttercream frosting. Click here for the recipe. I remember grabbing a Mint Brownie to keep me until dinner, sustain my late night studies or satisfy a whim. Yum!!! Cool, bright, chocolate mint is a classic combination. This creamy and crunchy peppermint topping over a moist chocolate cake is festive for the holidays or any daze. Place a couple Chocolate Peppermint Cupcakes out for Santa this Christmas Eve.
Chocolate Cupcakes with Peppermint Buttercream Frosting
The Rest-Chocolate Cake
2 ½ cups Flour
3/4 cup cocoa powder
2 tsp Baking Soda
1/2 tsp Salt
2 cups Sugar
6 Tbsp Shortening
1 cups Buttermilk
1 cup boiling Water
1 tsp vanilla
2. With a stand or hand mixer, cream sugar and shortening. Add eggs and beat well. Add buttermilk and beat to combine.
3. Add dry ingredients, 1/4 of the mixture at a time beating after each addition.
4. Add boiling water and vanilla and combine.
5. Pour into cupcake pan lined with cupcake papers about 2/3 to 3/4 full. Bake at 350 degrees for 18-20 minutes or until cake springs back when lightly touched. Cool for 3-4 minutes in the pan then remove cupcakes to a cooling rack.
6. In a large bowl with a stand or hand mixer, combine the powdered sugar, butter, 6 tablespoons of Half and Half, vanilla and extract. Add the last tablespoon or two of Half and Half as needed for frosting consistency.
7. Between two layers of a kitchen towel, use the flat side of a meat mallet to crush the candy canes into a coarse crush.
8. Using a very large star cake decorating tip and a zipper bag, pipe the frosting on the cooled cupcakes and sprinkle each with crushed candy cane. Or mound frosting on with a knife and sprinkle with crushed candy cane.
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stand for 3- 5 minutes.
• Exchange Half and Half for heavy cream or milk for richer or lighter frosting.
Inspiration—Diane Bastian and Ingredients of a 20 Something
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