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, 4 ounces) unsalted butter
* 1/2 cup Dutch processed cocoa
* 2 ounces bittersweet chocolate, 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 Butter Cream Frosting Ingredients
* 8 Tbsp butter, room temperature (1 stick, 4 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, 2 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 sizedsaucepan and place a metal bowl over it, bringing the water to asimmer.
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, beatthe butter (if making buttercream) or butter and cream cheese (ifmaking 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, stoppingevery now and then to scrape down the sides of the bowl, until lightand 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.
