CHOCOLATE MINT CUPCAKES

INGREDIENTS

Non stick cooking spray
1 1/4 cups flour
1/4 cup cocoa
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup shortening
1/2 cup sugar
1 tsp vanilla extract
2 egg yolks
2/3 cup cold water
2 egg whites
1/3 cup sugar
1/3 cup semi-sweet miniature chocolate chips
1 recipe Peppermint Frosting, (Recipe below)
1/4 cup crushed peppermint candy for frosting

DIRECTIONS

1. Preheat oven to 350 F. Lightly coat twelve 2 1/2 inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together flour, cocoa powder, baking powder, salt and baking soda. Set aside.

2. In a very large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
Add the 1/2 cup sugar and the vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks one at a time beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition until just combined.

3. Thoroughly wash beaters. In a large bowl, beat egg whites on medium speed until soft peaks form.
Gradually add the 1/3 cup sugar, 1 tbsp at a time, beating on high until stiff peaks form. Fold 1/4 of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces. Divide among the prepared muffin cups.

4. Bake 20 to 22 minutes or until toothpick inserted near the center comes out clean. Cool in pan on wire rack
5 minutes. Remove cupcakes from pan and cool completely on wire rack.

5. Up to 4 hours before serving prepare the Peppermint Frosting. Cut cupcakes in half horizontally. Spoon about 1 tbsp of the frosting onto the bottom of each cupcake. Replace cupcake tops pressing gently to spread frosting to edges.

6. Place the 1/4 cup crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired sprinkle with additional crushed peppermint candies.

Yield 12 cupcakes

PEPPERMINT FROSTING

In a large bowl, combine 1/2 cup softened butter,
1 (7 oz) jar marshmallow creme and 1 tsp peppermint extract.
Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 2 tbsp milk. If necessary beat in additional milk 1 tsp at a time to reach spreading consistency.