Food/Cooking

Mint Chocolate Chip Cupcake Cones!!!

ingredients:

for the chocolate cupcakes:
1 box chocolate cake mix
1 cup buttermilk (instead of water indicated on box)
1/2 cup vegetable oil
4 eggs
Package of mini ice cream cones (with flat bottoms, like these)

for the mint chocolate chip buttercream:
1 cup butter, at room temperature
4 cups powdered sugar
1 teaspoon peppermint extract
1/3 cup whipping cream (or Cool Whip)
1/3 cup of mini chocolate chips

for the toppings:
4-1/2 ounces chocolate chips
1/2 cup heavy cream
Whipped cream
Chocolate shavings or sprinkles
Cherry candies or marashino cherries

directions:

for the chocolate cupcakes:
- Preheat oven to 350 degrees and set one mini cone in each muffin well to fill 24.
- Beat together all of the ingredients for the cupcakes with an electric mixer on medium-high speed for about 2 minutes
- Divide batter evenly among the cones, filling each almost to the top. You may have some excess batter which you can just bake up as regular cupcakes or make more cupcake cones. Bake for 15-20 minutes, or until cake tester comes out clean. Allow cupcakes to cool in the tin for at least 5 minutes after they are done, then transfer them to a wire rack to cool completely.

for the mint chocolate chip buttercream:
- In the bowl of an electric mixer, beat the butter for 2-3 minutes until light and fluffy.
- With the mixer on low, slowly add the powdered sugar and then increase the speed to medium until the buttercream is smooth. Add the peppermint extract and beat well.
- Add the whipping cream and mini chocolate chips and use a rubber spatula to evenly incorporate.
- Use a small ice cream scoop to top each cupcake cone with a dollop of frosting.

for the toppings:
- For the ganache, put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until it just starts to boil. Pour cream over the chocolate chips and whisk until smooth. Set aside to cool to room temperature before pouring over the frosting.
- Once ganache is set, use a spoon to pour ganache over each cupcake. Top with whipped cream, chocolate shavings, and a cherry candy. Serve immediately or store in the refrigerator until ready to serve.