Chocolate Mint Ganache Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These are chocolate mint cupcakes topped with mint chocolate butter cream frosting, chocolate ganache, and Andes mint crumbles. It is adapted from the After Eight Cupcakes recipe in Cupcakes Galore by Gail Wagman. Ingredients:
cupcake |
1 1/3 cup all-purpose flour |
1/3 cup unsweetened cocoa powder |
2 teaspoons baking powder |
1 teaspoon salt |
6 tablespoons (= 3/4 stick) unsalted butter, room temperature |
1/2 cup sugar |
2 eggs |
2/3 cups half-and-half or light cream |
few drops of mint extract |
1/2 cup chocolate chips or mint chocolate chips |
mint butter cream frosting |
3/4 cup (=1 1/2 sticks) unsalted butter, room temp., cut into small pieces |
2 cups powdered sugar |
2 tablespoons milk |
few drops of mint extract |
green food coloring (optional, but makes it look minty) |
chocolate ganache |
5 ounces dark chocolate, broken into little pieces |
2/3 cup heavy cream |
crumbled andes mints to sprinkle on top |
Directions:
1. Preheat oven to 350 degrees.
2. Mix flour, cocoa, baking powder and salt together. Set aside.
3. Cream butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing after each addition.
5. Alternately beat in flour mixture and half-and-half or cream.
6. Add a few drops of mint extract to batter and mix well.
7. Spoon batter into 12 cupcake papers.
8. Sprinkle chocolate chips over cupcakes.
9. Bake 20-25 minutes.
10. Remove from oven and cool.
11. For frosting, mix butter and sugar until light and fluffy.
12. Add milk and mint extract and mix well.
13. Add food coloring if using it.
14. Spread frosting over cooled cupcakes and refrigerate until frosting is hard.
15. For ganache, place chocolate and cream in microwave, cooking in 15 second increments until cream is warm to the touch and chocolate starts to melt.
16. Stir until all the chocolate has melted and the mixture is homogeneous- you want the chocolate melted but not cooked.
17. Let ganache cool slightly.
18. Dip cupcakes in chocolate ganache, leaving a little of the butter cream showing.
19. Sprinkle Andes mints on top as desired.
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