Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing

Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing

M 8 year old son. Jaxon, looooooves chocolate mint.  It all started with ice cream, but now he will eat just about anything with that flavor combination.  For awhile now I have been telling myself that I was going to make him some kind of special treat that was chocolate mint flavored but I wasn’t exactly sure what.  I finally decided on cupcakes, because who doesn’t love a good cupcake?!?  I  wanted to use dark chocolate because he tends to prefer dark, over milk, although he will eat just about anything chocolate (he gets it honest!).  My final creation are these super rich, very indulgent,  Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing.

The cake portion is where you will find the mint.  I added mint extract (easily found in the baking section of the grocery store near the very popular vanilla extract!) to the batter before baking them.  I decided not to add it to the ganache because I was afraid of having too much mint.  I think the final product came out exactly like I was hoping.  The mint is obvious in the cake, but far from overpowering.

Dark Chocolate Cocoa

Mint Extract

Dark Chocolate Mint Cupcake Batter Dripping

Dark Chocolate Mint Cupcake Batter

Dark Chocolate Mint Cupcake Batter in Pan

Dark Chocolate Mint Cupcakes Done Baking

Dark Chocolate Mint Cupcake Batter in Pan Half Full

Dark Chocolate Mint Cupcakes Done Baking

The chocolate ganache just takes the whole thing over the top in chocolatey richness.  I used semi-sweet chocolate chips and I really do think the flavors all worked out really well together.  Looking at the photos, you can really tell just how dark the cupcakes are!  I also think a dark chocolate ganache would work well too!  Just use dark chocolate chip.  And, watch your heavy cream when you’re boiling it – it can boil over quickly!  To get your ganache to a spreadable consistency, let it cool.  I put mine in the fridge for a little while to speed up the process.

Chocolate Chips In A Bowl

Mixing the Hot Heavy Cream into the Chocolate Chips

Chocolate Ganache

Dark Chocolate Mint Cupcakes Topped with Chocolate Ganache

A Single Dark Chocolate Mint Cupcake

I sprinkled some chopped up Andes candies on top of a few of the cupcakes.  I don’t like mint chocolate as much as Jaxon, but I love me some Andies and have for as far back as I can remember.  To my surprise, Jaxon didn’t care for the candy on top, so I listed it as optional in the ingredients list.  If you want a more intense mint flavor, I would suggest adding them.

Chopped Up Andies Candies

Dark Chocolate Mint Cupcakes Topped with Chocolate Ganache and Chopped Andies Candies

Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing

If you love chocolate mint, then you really should try these Dark Chocolate Mint Cupcakes with Chocolate Ganache.  Definitely let me know how it goes and what you think!  I would love to know!  Leave a comment or send me a message anytime!

Enjoy!

 

 If you like this recipe, you might also like my Perfect Vanilla Caramel Icing!  A delicious way to top almost any cupcake!

 

 

Dark Chocolate Mint Cupcakes Topped with Chocolate Ganache and Chopped Andies Candies
Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing
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Servings
16-18 cupcakes
Servings
16-18 cupcakes
Dark Chocolate Mint Cupcakes Topped with Chocolate Ganache and Chopped Andies Candies
Dark Chocolate Mint Cupcakes with Chocolate Ganache Icing
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Print Recipe
Servings
16-18 cupcakes
Servings
16-18 cupcakes
Ingredients
Dark Chocolate Mint Cupcakes
Chocolate Ganache
Servings: cupcakes
Instructions
  1. Preheat your oven to 350 degrees F. Line a cupcake pan with paper or foil liners.
  2. Add the flour, baking soda, baking powder, salt, and dark chocolate cocoa powder to a medium bowl and stir to combine. Set aside.
  3. In a blender, combine the sugar and butter in low speed, add the eggs one at a time, and then the vanilla and mint extracts. Slowly add some of the dry mix, then some of the milk and keep alternating until everything is thoroughly combined.
  4. Fill each cupcake cup half full. Baked for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool.
  5. While the cupcakes cool, place the chocolate chips into a medium mixing bowl. Add the heavy cream to a saucepan and bring to a boil. Pour the cream over the chocolate chips and whisk until combine. The ganache will be thin. You can use it this way and dip the cupcakes into it, or let it cool and add it to a piping bag(the method I used). Sprinkle with chopped Andes candies if desired.
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Cheesy Cauliflower Soup

Cheesy Cauliflower Soup Feature and Pin Photo

Cauliflower is becoming more and more popular as a low carb alternative to potatoes, and even pizza crusts!  Seriously, you can find just about made with cauliflower now a days!  If you’ve jumped around the blog at all yet, you” see that I use it a lot.  I like the taste, but I also use it often as a healthier replacement for potatoes or wheat flour and have been pretty happy with the results.  I have a few soup recipes that use cauliflower as the base. This Cheesy Cauliflower Soup recipe is designed as an alternative to a cheesy potato soup, but I personally think cauliflower should get more credit than as just a stand in for potatoes for those of us looking for low carb solutions.  This soup is really delicious!  I make a big batch and freeze it in individual containers so I always have a quick lunch on hand when I need it!

It can be modified in a thousand different ways.  This was the first time I made it this particular way!  This recipe as written is vegetarian, low-carb, and can easily be modified into a gluten free variety without sacrificing taste or texture at all!  For all you meat lovers out there, mix in some bacon, or sprinkle it on top.  You can also easily swap out the vegetable stock for chicken stock if that’s what you keep on hand in your pantry as well.  I could go on and on.

Cheesy Cauliflower Soup

Cheesy Cauliflower Soup

So cauliflowers lovers this Cheesy Cauliflower Soup is for you!  Low-carb dieters…you too!  Vegetarians!  Gluten-free peeps!  It’s for all of you!  I hope you’ll try it!  I hope you all love it!  And I really hope you’ll let me know what you think. And, if you modified it I would love to hear all about that too! Leave a comment or send me a message anytime!

If you liked this recipe you may also want to try my Quick and Easy Cauliflower Corn Chowder as well!

 

 

 

 

Cheesy Cauliflower Soup Feature and Pin Photo
Cheesy Cauliflower Soup
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A low-carb vegetarian alternative to the popular potato soup that can easily be made gluten free as well!
Servings
8 Cups
Servings
8 Cups
Cheesy Cauliflower Soup Feature and Pin Photo
Cheesy Cauliflower Soup
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Print Recipe
A low-carb vegetarian alternative to the popular potato soup that can easily be made gluten free as well!
Servings
8 Cups
Servings
8 Cups
Ingredients
Servings: Cups
Instructions
  1. In a large stock pot, heat the olive oil over medium heat. Add garlic and cook until lightly browned, about 1 minute. Add the cauliflower and onion powder. Stir to combine. Add the water and cover to steam the cauliflower until tender, stirring occasionally for 5-7 minutes.
  2. While the cauliflower is steaming, combine the flour with 1/4 Cup of the vegetable stock set aside.
  3. One the cauliflower is tender, add the remaining vegetable stock to the pot along with the milk. Increase the heat and bring to a boil. Add the flour mixture, lower the heat back down and simmer about 5 minutes until thickened.
  4. Turn off the heat and gradually mix in the cheddar cheese stirring until smooth. Taste and add salt and pepper as needed. Serve hot, topped with extra cheese and/or scallions if desired.
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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate CHip Cookies Feature and Pin Photo

These Pumpkin Chocolate Chip Cookies have changed my entire life.  I’m not even kidding.  They are sooooo good that I would eat them everyday if my waistline could handle it!

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I had actually NEVER eaten anything made with pumpkin in my whole life, not even Pumpkin Pie.   Okay, yes, I’ve jumped on the pumpkin spice flavored coffee and tea beverages bandwagon, but that’s as far as I’ve even been willing to go.  For whatever reason,  I decided long ago that I didn’t like pumpkin, but these Pumpkin Chocolate Chip Cookies have forced me to reconsider that!

Pumpkin Chocolate Chip Cookies Final Plating

About 2 weeks ago Jaxon’s school was asking for food donations.  I always use this time of year to clear my cabinets out of all the things that I buy thinking I’ll use them and then don’t.  I had a can of pumpkin in the cabinet because awhile back I thought maybe, just maybe I would try to make something with it.  I asked Daryl if he liked pumpkin treats and he pretty much said no and didn’t care if I gave it away, so I did.

Last week, Ibotta (a couponing app I use every week) had a $0.50 rebate on a can of pumpkin, and of course at this time of year pumpkin is cheap so I just had to buy another can of puree.  Obviously, this time it got used!

Thanks to Pinterest I came across a recipe for Pumpkin-Oat Chocolate Chip Cookies from a blog called Cooking Classy  that had like 50,000 re-pins.  I made a couple changes due to lack of ingredients, but these cookies came out so good the way that I made them that I may never make plain old chocolate chip cookies again.   They stayed soft and chewy and just perfect even a few days later.   Now I’m thinking that someday I may even get brave enough to try Pumpkin Pie!

Dry Ingredients

Wet Ingredients

Mix Ins

Batter

Batter with Chips and Nuts Mixed In

Dough on Baking Sheet

**These nonstick Silpat mats are the best things ever!  I’ve had mine for years and I use it for everything from baking cookies to roasting vegetables!  Amazon even has their own lesser expensive version now!

Finished Cookies on Baking Sheet

The recipe below is the way I ended up making them.  If you like pumpkin and chocolate chip cookies, you are sure to love these Pumpkin Chocolate Chip Cookies!  And if you think you won’t like them, I’d bet against you, simply because I was in your shoes and now I’ll never be the same.  I’d make them for you if I could, but sharing this recipe is the best I can do – seriously, enjoy!

Pumpkin Chocolate CHip Cookies Feature and Pin Photo
Pumpkin Chocolate Chip Cookies
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Pumpkin, spice and everything nice! These cookies have it all! You may never want plain old chocolate chip cookies again!
Servings Prep Time
48 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
12 minutes
Pumpkin Chocolate CHip Cookies Feature and Pin Photo
Pumpkin Chocolate Chip Cookies
Yum
Print Recipe
Pumpkin, spice and everything nice! These cookies have it all! You may never want plain old chocolate chip cookies again!
Servings Prep Time
48 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
12 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F. In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
  2. In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy. Mix in the egg, vanilla extract and pumpkin puree. On low speed, gradually mix in the dry ingredients until combined. Stir in the chocolate chips and pecans. Let the batter rest approximately 5 minutes.
  3. Scoop 2 Tablespoons of dough out and drop on a Silpat mat (or parchment paper) leaving 2 inches between cookies. You can press some extra chips on top before baking. Bake in preheated oven for 12-14 minutes. Cool slightly, then transfer to wire racks to finish cooling. Store in an airtight container.
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