Hearty main meal made with sliced kielbasa, baby Brussels sprouts, and red onion. Along with a loaf of French bread and macaroni and cheese, I serve this. Even youngsters adore it! With spicy brown mustard, my hubby enjoys eating his.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Additional Time: | 55 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 dozen cupcakes |
Ingredients
- cooking spray
- ¼ cup unsalted butter
- 2 (1 ounce) squares semisweet chocolate
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon distilled white vinegar
- ½ drop pure peppermint extract
- 1 cup white sugar
- 1 egg
- ½ cup boiling water
- 2 tablespoons cold water, or more as needed
- 1 (.25 ounce) package unflavored gelatin
- 1 cup heavy whipping cream
- 3 tablespoons heavy whipping cream
- ¼ cup confectioners’ sugar
- 2 teaspoons confectioners’ sugar
- ½ teaspoon imitation vanilla extract
- 1 drop green food coloring
- 6 chocolate sandwich cookies (such as Oreo®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.
- Heat butter and chocolate together in a small saucepan over low heat until melted, about 5 minutes. Remove from heat; set aside to cool slightly, about 5 minutes.
- Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.
- Mix milk, vinegar, and peppermint extract together in another small bowl.
- Beat sugar and eggs together in large bowl with an electric mixer on medium speed until pale, about 3 minutes. Add melted chocolate and beat well to combine. Pour in 1/2 cup boiling water and beat until batter is well-blended. Add flour mixture; beat on low speed until incorporated. Add milk mixture and blend well. Fill muffin cups 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Transfer cupcakes to wire rack and cool to room temperature, about 45 minutes.
- Combine 2 tablespoons cold water and gelatin in a small saucepan over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat and let cool slightly, but not until set, about 5 minutes.
- Combine 1 cup plus 3 tablespoons heavy cream, 1/4 cup plus 2 teaspoons confectioners’ sugar, vanilla extract, and green food coloring in a large bowl. Whip with an electric mixer on low speed until slightly thickened, about 5 minutes. Beat in dissolved gelatin slowly. Increase speed to high and beat until frosting is stiff, about 3 minutes.
- Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 145 mg |
| Sugars | 24 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is a mild tasting cupcake with good texture. I always put a bowl in the freezer when whipping cream. I think it may have made the gelatin set up faster than it should. I wouldn’t bother doing that the next time.