Yes, you read that title right. I channeled my inner eight-year-old this week and took a great trip down memory lane to the unforgettable green goop. Total credit to the the generic green food coloring which was purchased– I suppose that’s kind of leaving the end result up to fate.
The inspiration was chocolate mint chip ice cream, a personal favorite of mine. I’ve tried my hand at peppermint flavored cupcakes, but wintergreen mint, especially when combined with dark chocolate is a whole different ballgame of deliciousness.
Wanting to pack as many different textures into this week’s cupcake as possible, I used a devil’s food recipe and mixed in chocolate pudding on a whim. Pieces of Peppermint Patty‘s went into the batter and I ensured this week that the cupcake liners were only filled two-thirds of the way.
No need. The cupcakes rose perfectly when cooked at 350 for 20 minutes. I delicately removed them from the pan, since the texture of devil’s food is pretty pliable. My gorgeous goop-y frosting is especially jarring since the flavor turned out perfectly– cool mint with hints of dark chocolate. I stirred in small chocolate chips and voila!
Since this is a rich and very filling cupcake, a light Italian Prosecco blend (95% Prosecco and 5% Chardonnay) hit the spot. Zardetto‘s is creamy and you can taste hint of peaches in an otherwise flowery and mineral bouquet. It’s subtle enough that it lets the cupcake be the star of the show. Highly recommend. Robert Parker agrees– 88 points in his book.
Hope you all have a wonderful week!