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Chocolate Cupcakes with Mint Cream

Chocolate Cupcakes with Mint Cream
Chocolate Cupcakes with Mint Cream might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains approximately 4g of protein, 23g of fat, and a total of 346 calories. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salt, bittersweet chocolate, corn syrup, and a few other ingredients on hand, you can make it.

Instructions

1
For the cupcakes:Preheat oven to 350 degrees F. Line a 12 cup muffin pan with baking-cup liners.
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2
Combine butter and chocolate in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate start to melt.
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3
Add cocoa and whisk until smooth and fully combined. Set aside to cool until just warm to touch.
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4
Whisk flour, baking soda and baking powder in small bowl to combine.
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5
Whisk eggs in second medium bowl to combine.
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6
Add sugar, vanilla and salt and whisk until fully incorporated.
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7
Add cooled chocolate mixture and whisk until combined.Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.Divide batter evenly among muffin pan cups.
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1
Combine all chocolate and butter in a metal bowl set over a saucepan filled with simmering water. Stir occasionally until melted and combined.
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1
Cut the centers out of each cupcake. Fill centers with mint cream and replace the tops.
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CreamCream
MintMint
2
Let the ganache cool slightly so it thickens, but don't let it cool too much or it won't spread smoothly. Spoon the ganache over the tops of each cupcake, covering evenly.
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3
Let ganache set slightly before serving.
DifficultyHard
Ready In45 m.
Servings12
Health Score2
CuisinesAmerican
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