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French Mint Cupcakes
1 6 ounces pkg semisweet chocolate chips 1 cup soft butter 2 cups confectioners sugar 4 large eggs 1 teaspoon vanilla 1 teaspoon peppermint extract nuts Melt chips; cool and set aside. Beat butter, using electric mixer. Add sugar. Add cooled chocolate, beat 5 minutes. Beat in eggs, one at a time. Mix in vanilla and peppermint extract. Sprinkle nuts on bottom of 24 paper holders in cupcake pan. Fill each cupcake holder half full. Sprinkle with nuts. Freeze for at least 3 hours. Makes 24. Converted by MC_Buster. |
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