Mint Chocolate Cupcakes

Hi! How are you? Sorry we have been out and about so much lately. But, I'm back, and I have a recipe to share with you. I do feel a little guilty about this one, though. Mostly because I just feel like it's not as spectacular as a lot of other recipes.

But, who knows. Maybe it will really strike your fancy, in which case I'll be so glad I shared.

A couple things about these cupcakes: One. I don't think the chocolate cupcake tasted very chocolatey at all. And, the frosting was almost too butter-y (Yeah. I didn't know it was possible either.). Regardless, they were still a treat. They required quite a bit of effort, but you'll probably be really pleased with the results. And, if you're not a complainer like I am right now, then you'll love them and want to eat the entire batch by yourself.

Mint Chocolate Cupcakes
Adapted from Martha Stewart

Makes about 12 regular and 12 mini-sized cupcakes or 18 regular cupcakes

Ingredients
For the cupcakes:
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 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
3/4 cup buttermilk*
3 tablespoons canola oil
3/4 cup warm water
1 1/2 teaspoons peppermint extract

For the frosting:
2 large eggs, separated
1/2 cup sugar
2/3 cup milk
1/3 teaspoon pure vanilla extract
2/3 cup coarsely chopped fresh mint leaves
1 pound (4 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract

Directions
For the cupcakes:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

2. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

For the frosting:
1. Whisk together yolks and 1/4 cup sugar with a mixer on high speed until pale and thickened, 2 to 3 minutes.

2. Prepare an ice-water bath. Bring milk, vanilla, and mint leaves just to a boil in a medium saucepan. Remove from heat. Whisk about 1/3 of milk mixture into yolk mixture. Pour yolk mixture back into pan with remaining milk mixture, and whisk to combine. Place over medium heat, and cook, stirring constantly, until custard registers 185 degrees on an instant-read thermometer. Remove from heat; strain through a fine sieve into a bowl. Set bowl in ice-water bath, and stir until cool.

3. Beat butter with a mixer on medium-high speed until pale and fluffy. Add chilled custard to butter, and beat until incorporated.

4. Heat whites and remaining 1/4 cup sugar in a heatproof mixer bowl set over a pan of simmering water, whisking constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Attach bowl to mixer fitted with whisk attachment. Starting on low, and gradually increasing to medium-high speed, whisk until stiff peaks form.

5. Add egg-white mixture to butter mixture, switch to paddle attachment, and beat on medium-high speed until smooth. Beat in peppermint extract. Use immediately, or cover and refrigerate for up to 3 days or freeze up to 3 months. (Before using, bring to room temperature, and beat on low speed until smooth.)

6. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

* Making your own buttermilk is easy: Add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit until it clabbers, about ten minutes, and proceed to use it as you would store bought buttermilk!

- The Florida Sister