BRACH’S® Chocolate Mint Candy Corn Cupcakes

Photo Credit | Love From The Oven
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder natural, not Dutch process
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons mint extract
  • 1 cup water, boiling
  • 24 pieces BRACH’S® Chocolate Mint Candy Corn
Frosting Ingredients
  • ½ cups butter melted
  • ⅔ cups unsweetened cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup heavy cream
  • 1 teaspoon mint extract
Brach’s Product

Makes 24 Cups

  1. Heat oven to 350 degrees F. Line 24 muffin cups with standard sized cupcake liners.
  2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Add eggs, milk, oil and mint extract; beat on medium speed of mixer 2 minutes. Carefully stir in boiling water. The batter will be quite thin. Fill prepared cups ⅔ full with batter.
  4. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on a wire cooling rack prior to frosting.
Frosting Instructions
  1. Once butter is melted, stir in cocoa and mix until butter and cocoa have combined.
  2. Next, using an electric mixer, alternately add powdered sugar and cream, beating until light and fluffy. Add in mint extract and mix well.
  3. Add an extra teaspoon of cream if a thinner consistency is desired. If frosting seems too thin, add additional powdered sugar, one tablespoon at a time until desired consistency is reached.
  4. Spread or pipe onto cakes or cupcakes as desired. Top each frosted cupcake with a piece of BRACH’S® Chocolate Mint Candy Corn.

Recipe from Love From The Oven