Today is Mint Chocolate Day. No, you will not find a parade through downtown, or banner hung proudly in homes. But, if you look closely you may find people enjoying this delightful combination.
At the end of last year, I made a batch of Chocolate Peppermint Cupcakes.
I began with a box of dark chocolate cake mix. I prepared the cupcakes as instructed on the box.
Once they were cooled I added the frosting. I began with my standard Decorators Frosting Recipe (posted previously here) and altered it a little (see below). You will notice that I only used one teaspoon of favoring since peppermint is a strong flavor.
Since it was Christmas time, I topped each with a small candy cane. Round peppermint candies would also work if you opted not to leave them plain.
Take a few minutes to make a batch of cupcakes. Or at least enjoy a bowl of Mint Chocolate Chip Ice Cream (my favorite).
1 cup shortening
Sift cake flour before measuring.
Using an electric stand mixer, combine shortening and cake flour until smooth. Add water, salt and flavoring. Then add sugar slowly on medium-low speed.
