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Chocolate Mint Cupcakes

12/5/2014

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​I've said before and I'll say it again - Mint Chocolate Chip ice cream is the BEST!  (Don't even try and debate me on this one.)  Mint and chocolate is just the most perfect flavor combination.  
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​Since I love mint and chocolate so much it only makes sense that I would combine them into a cupcake.  In my first attempt at a mint chocolate cupcake, I created a minty, chocolate chip cake and topped it with a minty, Andes mint buttercream.
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​It was good and it had a lot of delicious mint flavor but there just wasn't enough of the chocolate flavor to compliment all of the mint flavor.  
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​So it was time to revisit the mint chocolate cupcake.  A deep, dark chocolate cupcake filled with a rich, mint chocolate ganache, topped with a creamy, minty buttercream and sprinkled with mini chocolate chips.  (Shout out to Annie's Eats for the inspiration for this little gem.)  
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Mint Chocolate Cupcakes
For the cupcakes:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

For the filling:
8 oz. bittersweet chocolate, finely chopped
1 cup plus 2 tbsp. heavy cream
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature

For the frosting:
10 large egg whites
2 1/2 cups sugar
Pinch of salt
7 sticks unsalted butter, at room temperature
2-3 tsp. mint extract
green food coloring
​To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth. 
​In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
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​In microwave bowl , combine the butter and the sugar.  Heat 1 minute until the butter is melted. 
​Transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. 
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​Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla.
​Add cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
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​Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. 
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​To make the ganache, place the chocolate and cream in a medium bowl over a double boiler.  Heat, without stirring until melted.
With a whisk, gently stir the chocolate and cream together in small circles. 

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​When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. 
Whisk in 1/2 teaspoon mint extract if desired.
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​Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit.  Whisk every 5-10 minutes to help it cool evenly.  
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​Use a corer to cut a small circle out of the center of each cupcake.
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​ Fill with ganache.


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​To make buttercream.  Make a batch of vanilla buttercream.  Add a small amount of mint extract and green food coloring.
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​Pipe onto cupcakes.  (I used a Wilton 1M tip.)
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These might just be the most delicious cupcakes that I have ever made.  I just can't resist that mint chocolate combination. 

Ciao!
Click here for a printable version of this recipe
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