Cyt Mint Chocolate Cupcakes Recipe

Looking for an easy CYT Mint Chocolate Cupcakes recipe? Learn how to make CYT Mint Chocolate Cupcakes using healthy ingredients.


Submitted by marastarr

Makes 12 servings



Mint and chocolate collide with delicious results in these easy low-fat cupcakes. We love the playfulness of shocking green icing contrasting with the sophisticated dark chocolate shavings in these cupcakes that feel at home on linen or in a lunch box.

Recipe Ingredients for CYT Mint Chocolate Cupcakes

2 large eggs
3/4 cup sugar
1 cup sweet potato
1/2 cup ground almonds
3/4 cup all purpose flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon cocoa powder
2 teaspoons baking powder
3/4 cup dark chocolate chips
2 cups confectioners' sugar
2 ounces unsalted butter
1/2 teaspoon food coloring
1 teaspoon peppermint extract
2 tablespoons water

Recipe Directions for CYT Mint Chocolate Cupcakes

  1. PREHEAT the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.

  2. USING A HANDHELD OR STANDING MIXER, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds. flour, peppermint extract, salt, cocoa powder, and baking powder until they are well com­bined. Add the chocolate chunks or chips and using a spatula, mix 50 that they are evenly distributed.

  3. DIVIDE the batter evenly between the cupcake liners 50 that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.

  4. BAKE at 350 degrees for 20 minutes. They will be somewhat flat on top rather than dome shaped.

  5. ONCE COOKED, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.

  6. WHILE THE CUPCAKES ARE BAKING, MAKE THE ICING: With a wooden spoon or mixer. beat the butter with one heaped tablespoon of the sugar. the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaped tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added. you should have a soft green paste.

  7. ICE each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.

Categories

Dessert

Nutrition Facts
Serving Size 86.3g
Amount Per Serving
Calories
277
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
4.1g
21%
Trans Fat
0.0g
Cholesterol
45mg
15%
Sodium
95mg
4%
Potassium
225mg
6%
Total Carbohydrates
48.5g
16%
Dietary Fiber
1.4g
6%
Sugars
37.5g
Protein
3.7g
Vitamin A 67% Vitamin C 5%
Calcium 6% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sodium
  • Very high in vitamin A
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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