Mint Chocolate Cupcakes

Name: Mint Chocolate Cupcakes
Yield: makes 18
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup unsweetened Dutch-process cocoa powder; 1 1/2 cups sugar; 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 2 large eggs; 3/4 cup buttermilk; 3 tablespoons vegetable oil; 1 teaspoon pure peppermint extract; 3/4 cup warm water; Mint Buttercream (page 308); Chocolate Mint Leaves, for garnish (page 321)

January 24, 2012

Mint-infused milk, along with mint extract, adds flavor (but not color) to pale buttercream; the dark chocolate cupcakes are also flavored with mint. A cluster of chocolate mint leaves on top suggests the primary flavor component of the finished treat. The leaves may admittedly not be an “any day” endeavor, but they can be prepared a day or so in advance. You can, of course, serve the cupcakes without any topping other than the frosting, or garnish them with a few chocolate curls (see page 323) shaved from a mint-flavored bar.

Recipe notes

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