After Eight Cupcakes
After Eight chocolate has been a globally recognized delicacy since the 1960s, offering the perfect combination of chocolate and mint. Originally developed for premium chocolate lovers in England, it quickly gained popularity in the dessert world. This cupcake is a modern twist on this classic flavor combination, easily made at home. For an extra touch, try topping them with dark chocolate shavings or a dusting of cocoa powder!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2
In a medium bowl, whisk together the flour, baking powder, cocoa powder, and a pinch of salt until well combined.
3
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
6
Chop the dark chocolate into small pieces and gently fold it into the batter, ensuring it's evenly distributed.
7
Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the mint chocolate frosting: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar, cream cheese, and a few drops of peppermint extract until smooth and creamy.
9
Let the cupcakes cool completely before frosting. Pipe the mint chocolate frosting onto the cupcakes and top each with an After Eight chocolate.
