This is my take off of another recipe I posted for a Creme De menthe Fudge Cake. I decided one day to experiment in making this as a cupcake..this is what I come up with. I have made these for so many functions and always get rave reviews from everyone. Great for Christmas or at anytime..so very light, not an overly sweet cupcake...but certainly elegant, and will get you compliments every time!
The picture is of one that I freshly made today...12/15/2011
1Note before you begin...my recipe reads MINT extract...this is important to get the right flavoring for this cupcake. You should use MINT extract; not peppermint, creme de menthe..or wintergreen. The Mint extract I use is 'McCormick, PURE Mint extract', and it contains in the ingredients list both oil of spearmint and oil of peppermint. This makes the cupcake unique.
2Preheat oven to 350 F. Line cupcake pans with paper liners.
3In a large mixing bowl add cake mix, water, oil, mint extract, egg whites, and sour cream. Mix on medium speed for about 2 minutes, until it is mixed well.
4Take 1 cup of the batter and place in a small bowl. To this batter add the 3 drops of green food coloring and mix well, so it looks like a medium green. Set aside.
5Take a spoon or large scoop and add the white batter to each liner to 2/3 full. After filling all the liners now take a small spoon and add equal amounts to the top of the 18 cupcakes with the green batter. Then take a knife tip and swirl the two colors so that the batter becomes two tones..green and white. YOu don't want it to turn completely green, so that is why I say SWIRL. This should fill the liners to about 3/4 full. (the cupcake to the top left in the picture here in the cupcake pan has been swirled, that is what it should look like, not solid)
6Place in oven and bake for about 18-20 minutes..test with a toothpick to see if done. Once they are done remove from oven and cool completely on a rack.
7Meanwhile as the cupcakes are cooling...take a medium bowl and chill it in the freezer for about 5 minutes along with the beaters to your mixer. Remove from freezer and add the 1 pint of whipping cream to the chilled bowl, and add the 2 T. of powdered sugar. (I use a stabilizer to keep the whipping cream from melting if cupcakes set out for any length of time). I believe there is a recipe on here as to how to make a stabilizer, I will attach it to this recipe, or you can also purchase them at any cake or candy making store). Add the stabilizer and turn mixer at the highest setting and beat until whipping cream has stiff peaks. Place in fridge until ready to frost cupcakes.
8Take a decorator's bag with a Star tip (1M)..and fill the bag with the fudge topping (do NOT heat the topping), secure the end by folding, now take the tip and insert it into the center of the cupcake about 1/2 way to 3/4 and inject the fudge topping into the cupcake by squeezing and pulling up and out of the cupcake. Do this to the remaining cupcakes.
9Clean your tip, and get a new bag..now add the whipping cream to this new bag with the star tip attached...squeeze and swirl to add the whipping cream to the top of the cupcake..(see picture above as to how it should look) Top with creme de menthe pieces. Store in refrigerator until ready to serve. Because of the stabalizer..you are able to allow them to set out without any difficulty with it affecting the whipping cream. Do not leave out over night..
10IF some of you are afraid or don't know how to use a decorator's bag or tip..then just dollop the whipping cream on with a spoon and add the mint pieces. As for filling the cupcakes with the fudge topping...cut a cone shape into the center of the cupcake fill with fudge topping and place the cone piece back onto the cupcake and frost with the whipping cream as suggested above.
11If desired..You may also add a small amount of chocolate syrup to the top of the whipping cream before adding the mint pieces..drizzle it on lightly, then add candy.