The chocolate and mint midnight cupcakes, the coffee in the cake and the mint in the icing combine to create a decadent delicacy.
INGREDIENTS
FOR THE BAKERY
1 box of Devils Food cake mix
the ingredients ordered in the box except replace the black coffee with the water in the recipe! You know, what you have left over in the morning pot.
MINT BUTTER CREAM GLAZE
1/2 cup unsalted butter, softened
1/2 cup of vegetable shortening
8 cups of powdered sugar, sifted
1 tablespoon of mint extract
6 tablespoons of milk
CHOCOLATE GANACHE
1 cup of semi-sweet chocolate chips
1/4 cup of milk
2 teaspoons of mint extract
INSTRUCTIONS
Line the cupcake cans with paper liners.
Mix the cake according to the instructions on the box, remember, replacing the indicated water with black coffee. Fill the linings with 2/3 of their capacity. Bake according to the instructions on the box.
Allow muffins to cool completely before glazing.
Make the icing. Put the butter and vegetable shortening together until smooth. Slowly add powdered sugar, one cup at a time, making sure the mixer is on low temperature. Add the mint extract and 5 tablespoons of milk. Mix until smooth and creamy, making sure to scrape the sides of the bowl. Test the ability to spread. If necessary, add the rest of the milk. You want the glaze to be done a little on the stiff side to keep the ganache.
To make Ganache-Place chips in a microwave bowl, heat for about 60 seconds and test. You want your chips to start melting. Be careful not to burn them. Add the milk and mint extract and stir until smooth. You may need to heat for another 20 seconds or so, you want your ganache to drip from the spoon gently. Let it cool down a bit and then drizzle over your muffins, keep thinking about Dairy Queen.
Store the cupcakes in the refrigerator but remove them 30 minutes before eating for best effect (you want your buttercream to be very smooth).