Description
These mint chocolate cupcakes are moist, luscious and decadent. Mint and chocolate are a match made in heaven and these have loads of flavor!
Ingredients
- FOR THE CUPCAKES:
- 2-¼ cups All-purpose Flour
- ½ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 cup Milk
- 1 Tablespoon White Vinegar
- 1 teaspoon Mint Extract
- 1-¾ cup Dark Brown Sugar
- 1 stick Unsalted Butter, At Room Temperature
- 2 whole Eggs
- 8 whole Andes Mint Candies, Unwrapped And Roughly Chopped
- FOR THE FROSTING:
- 4 ounces, weight Unsweetened Bakers Chocolate, Roughly Chopped
- 5 whole Andes Mint Candies, Unwrapped
- 1 Tablespoon Milk
- 2 sticks Unsalted Butter, At Room Temperature
- 1 pinch Salt
- ½ teaspoons Mint Extract
- 3 cups Powdered Sugar
- 15 whole Andes Mint Candies, Unwrapped, For Decorating
Preparation
1. In a bowl combine the flour, cocoa powder, baking soda and salt. In another bowl stir together the milk, white vinegar and mint extract. Set up a stand mixer and combine the sugar and butter in its bowl. Beat them together until fluffy. Beat in the eggs one at a time until they are fully incorporated.
2. Add one third of the dry ingredients and let that get incorporated, then add one half of the wet ingredients and let that get incorporated. Repeat with the next third of the dry ingredients and the remainder of the wet ingredients. Then finish with the remainder of the dry ingredients. Switch to a spatula and gently fold in the chopped Andes candies.
3. Preheat the oven to 325 F. Pull out two 12-count cupcake pans and line them with paper liners, with the second pan only getting 3 liners to make 15 total. Using a heaping 1/4 cup measure, scoop the batter into the prepared cupcake wells, then get them into the oven to bake for 30 minutes. Test them by seeing whether a toothpick inserted in the center of one comes out clean.
4. After the cupcakes are done, remove them from the oven and let them cool in the pan for a couple of minutes before you remove them to a rack to finish cooling. Let the cupcakes cool while you prepare the frosting. First, wash out the mixer bowl and paddle attachment since they will be needed.
5. Set up a double boiler by setting a heat proof bowl over a small pot of gently simmering water on the stove. Do not let the bottom of the bowl touch the water. In the heat proof bowl combine the chopped baker’s chocolate, Andes candies and milk. Let it gently melt while you stir it into a smooth ganache. Transfer the ganache into the mixer bowl, along with the softened butter, salt and mint extract. Beat all of that together until smooth and creamy. Slowly add in the powdered sugar until it is all incorporated and you have a fluffy buttercream frosting.
6. Top each cupcake with two tablespoons of the frosting and smooth it out with an offset spatula or butter knife. Then decorate each one with an Andes candy on top. Serve and enjoy!
