The last of the Halloween recipes.  The dessert Corrie requested for his birthday were chocolate mint cupcakes, so that’s what he got!  In the party rush I didn’t end up getting a picture of one by itself, but cest la vie.

 

Chocolate Mint Cupcakes

Makes 12 cupcakes

Cupcake

  • 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

Buttercream Frosting

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

Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.

Melt together the butter -cut into chunks, chocolate, cocoa in a double boiler or in the microwave using a microwave-safe bowl (stir after 30 second increments until smooth).  Whisk until the ingredients are well combined and smooth.  Let cool to touch.

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

In a large bowl, beat the eggs. Add salt, sugar, mint extract, and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

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

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.

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

Frosting

In an electric mixer, beat the butter at medium speed until creamy. Beat in milk and mint extract.

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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