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I’m so making these tonight!

From Simply Recipes

Chocolate Mint Cupcakes

Cupcake recipe is adapted from a Cook’s Illustrated recipe for dark
chocolate cupcakes. If you would like to frost the cupcakes, I’ve
included two recipes for a mint-flavored frosting. The butter cream
version is quite sweet, the cream cheese version is a little less sweet
and has a tang from the cream cheese.

Ingredients

*Cupcake Ingredients*

* 8 Tbsp (1 stick, 8 ounces) unsalted butter
* 1/2 cup Dutch processed cocoa
* 2 ounces bittersweet chocolate, chips or chopped
* 3/4 cup flour
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 large eggs
* 1/2 teaspoon salt
* 3/4 cup sugar
* 1 1/2 teaspoons mint extract
* 1/2 cup sour cream

*Optional Buttercream Frosting Ingredients*

* 8 Tbsp butter, room temperature (1 stick, 8 ounces)
* 1 Tbsp milk
* 1/4 to 1/2 teaspoon mint extract
* 2 cups powdered sugar

*Optional Cream Cheese Frosting Ingredients*

* 4 ounces cream cheese, room temperature
* 4 Tbps butter, room temperature (1/2 stick, 4 ounces)
* 1/4 to 1/2 teaspoon mint extract
* 1 1/2 cups powdered sugar (confectioner’s sugar)

* Fresh mint for garnish

Method

*Cupcakes*

*1* Preheat oven to 350°F. Prepare a muffin tin by lining it with
cupcake liners. Use a double boiler or add an inch or two of water to a
medium sized saucepan and place a metal bowl over it, bringing the water
to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl.
As the butter and chocolate melt, whisk until the ingredients are well
combined and smooth. Remove from heat and let cool to touch.

*2* In a small bowl, sift together the flour, baking soda, and baking
powder.

*3* In a large bowl (can use a mixer), beat the eggs. Add the salt, the
sugar, the mint extract and beat until well combined. Slowly add in the
chocolate butter mixture and beat until combined.

*4* Add in half of the sifted flour mixture, mix to combine. Mix in the
sour cream. Mix in the remaining flour mixture.

*5* Spoon the batter evenly into the lined muffin cups. Place in oven in
middle rack. Bake for 18-20 minutes, until tops spring back when touched
and a toothpick inserted into the center comes out clean.

*6* Let cool in muffin tin on a rack for 15 minutes. Then gently remove
cupcakes from the tin and let cool completely before frosting.

Use frosting of choice, flavored with a little mint extract. Garnish
with a little fresh mint. Recipes for simple butter cream or cream
cheese frosting follow.

Makes 12 cupcakes.

*Frosting*

*1* In an electric mixer, beat the butter (if making buttercream) or
butter and cream cheese (if making cream cheese frosting) at medium
speed until creamy. Beat in milk (if making buttercream) and mint extract.

*2* Slowly add in the powdered sugar on low speed, stopping every now
and then to scrape down the sides of the bowl, until light and fluffy.
Taste and add more mint extract if it isn’t minty enough for you, or
powdered sugar if it isn’t sweet enough for you.

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