Published at Tuesday, September 11th 2018. by Sheri Osborne in Cupcakes.
Though cupcakes only recently developed an upsurge in popularity, causing a number of bakeries to specialize in just cupcakes, it was in 1919 when Hostess developed the precursor to the Hostess Chocolate Cupcake. The rich, creamy filling and chocolate icing was popular with consumers and a love affair was begun. Conveniently baked into a single serving, cupcakes provided a quick snack and permitted people to nibble on them whenever they wished. In addition, they were sinfully delicious to but their small size allowed them to feel good about not over eating.
If you and your family cannot resist the unique combo of mint and chocolate, this cupcake is for you. This mouth-watering combination of dark chocolate cupcake and creamy mint frosting shows that chocolate and mint should always be served together. To make this cupcake even more tempting, you can sprinkle some chocolate shavings on top of it.
Place the cake inside the refrigerator and let it chill for about 2 to 3 hours.
Use the right flour. For most cupcakes, all-purpose flour will do, but you can also use pastry or cake flour to make your cupcakes light and tender. Whole wheat flour is heavy and grainy and will give you a healthier, but less than desirable cupcake.
It is also recommended to use shiny pans when baking your cupcakes. Nonstick pans are better however you can also use cupcake pans that come in different shapes such as hearts and stars.
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