Chocolate Mint Cupcakes
The combination of chocolate and mint is a classic pairing, popular in sweets and pastries since the 19th century. The refreshing mint perfectly balances the rich, creamy flavor of the chocolate, making this cupcake a truly special dessert. The origin of mint chocolate sweets can be traced back to England, where the famous After Eight chocolates first appeared and quickly spread around the world. This cupcake is a modern take on this popular combination, which can be easily prepared at home. To make it even more special, try sprinkling dark chocolate shavings or a little cocoa powder on top!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and prepare a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, cocoa powder, and salt to ensure the ingredients are evenly distributed.
3
In another bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract and mint extract.
5
Alternately add the dry ingredients and the milk to the batter, mixing continuously until just combined and smooth.
6
Chop the dark chocolate into small pieces and gently fold it into the batter, ensuring it's evenly distributed throughout the muffins.
7
Fill the muffin liners about three-quarters full with the batter, then bake for 18-20 minutes, or until golden brown. Check for doneness with a toothpick.
8
While the muffins are baking, prepare the mint chocolate frosting: in a bowl, whip the heavy cream until stiff peaks form, then whisk in the powdered sugar, cream cheese, and finely chopped fresh mint until smooth and creamy.
9
Allow the cupcakes to cool completely, then frost them with the mint chocolate cream and garnish with fresh mint leaves on top.
