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