Mint Devil's Food Cupcakes

These moist Devil's Food Cupcakes topped with mint-flavored whipped cream and crushed chocolate cookies would be a hit at a holiday party.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 292 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• 1 cup all-purpose flour
• 2 tablespoons milk
• 2 tablespoons all-purpose flour
• 3 tablespoons heavy whipping cream
• 2 (1 ounce) squares semisweet chocolate
• 1 cup heavy whipping cream
• 2 teaspoons confectioners' sugar
• 1 (.25 ounce) package unflavored gelatin
• cooking spray
• 1 drop green food coloring
• 6 chocolate sandwich cookies (such as Oreo®)
• 2 tablespoons cold water, or more as needed
• 0.75 teaspoon baking soda
• 0.125 teaspoon salt
• 0.25 cup unsalted butter
• 0.5 cup boiling water
• 0.5 teaspoon distilled white vinegar
• 0.5 drop pure peppermint extract
• 0.25 cup confectioners' sugar
• 0.5 teaspoon imitation vanilla extract

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly spray 12 muffin cups.

Step 2

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.

Step 3

Combine 1 cup plus 2 tablespoons flour, baking soda, and salt together in a small bowl.

Step 4

Mix milk, vinegar, and peppermint extract together in another small bowl.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spread frosting over cooled cupcakes. Remove and discard cream filling from chocolate sandwich cookies; crush cookies. Scatter cookie crumbs over cupcakes.

Step 9

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.