Ingredients — what you'll need
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- 500 milliliter Whipping Cream 33%
- 40 gram Cocoa
- 250 gram Unsalted Butter
- 10 gram Ground coffee
- 200 gram Medium-Fine Wheat Flour
- 2 piece Chicken Eggs
- 300 gram Powdered Sugar
- 500 gram 85% Dark Chocolate
- 90 gram Dark Chocolate 50%
- 30 gram Fresh Mint
- 12 gram Baking soda
- 100 gram Sour Cream 15%
Step-by-step method
At a glance
These chocolate mint cupcakes feature a rich chocolate base with fresh mint and After Eight chocolate pieces mixed into the batter. The main attention-getter is the smooth chocolate ganache topping, which takes some patience to prepare and cool properly, but delivers that luxurious, minty chocolate flavor that makes these cupcakes irresistible.
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Preheat the oven
Preheat the oven to 180 °C. Prepare a muffin tin and line it with paper cupcake cases.
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Heat the butter, cocoa and coffee
Put the butter, cocoa and a cup of coffee into a small saucepan and heat over medium heat. Keep stirring until the butter melts and everything comes together into a smooth mixture. Remove from the heat and set aside.
Ingredients
- 250 gram Unsalted Butter
- 40 gram Cocoa
- 10 gram Ground coffee
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Mix the dry ingredients
In a large mixing bowl, combine the flour, sugar and baking soda. Once thoroughly mixed, add the butter mixture and stir until smooth and all the ingredients are fully combined.
Ingredients
- 200 gram Medium-Fine Wheat Flour
- 300 gram Powdered Sugar
- 12 gram Baking soda
