Chocolate Mint Cupcakes
- 8 Tbsp (1 stick, 4 ounces) unsalted butter
- 1/2 cup Dutch processed cocoa
- 2 ounces bittersweet chocolate, chopped
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 1/2 teaspoons peppermint extract
- 1/2 cup sour cream
Preheat oven and line muffin tin: Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.
Melt chocolate and butter in double boiler: Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
Whisk dry ingredients: In a small bowl, vigorously whisk together the flour, baking soda, and baking powder.
Beat eggs, salt, sugar, mint extract, then add chocolate mixture: In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.
Combine dry and wet ingredients, sour cream: Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
Bake: Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake at 350°F for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
Cool: Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Recipe originally found at simplyrecipes.com