It's 4 am here in sunny California. My dear, sweet, chubby-legged princess decided that sleeping through the night was over-rated and that it would be a perfect time to have a nice chat with mom. I shouldn't complain too much. She is only 16 weeks old and has slept 12+ hours in a row for the last week and a half, so I'm actually feeling somewhat human with all that sleep. Not that I don't want her to call this morning a fluke and go back to her 12 hours.
So, once I was up, I was up. What are you going to do at 4 am? Sleep, some may say, but alas, it isn't in the cards for me. I'm a light sleeper and when I get up for extended amounts of time (like the amount of time it takes for a drowsy 16 week old to finish a bottle) then it's next to impossible to get back to sleep. So why not blog?
I made these last week (after having made them forever ago) and remembered how much I loved them. Not too minty but minty enough and just overall yummy. This time, for reasons that escape my 4 am-brain, I didn't use the frosting and simply drizzled some left over re-warmed ganache on the top. Perfect!
Mint Chocolate Cupcakes
7 ounces bittersweet chocolate, chopped
3 sticks butter
2 1/4 cups sugar
1 1/4 cup flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
Pinch of salt
4 ounces bittersweet chocolate
1/2 cup heavy cream
1/2 teaspoon peppermint extract
1 tablespoon butter, room temperature
Mint Buttercream Frosting
2 sticks butter
4-5 cups sifted powdered sugar
1/4 cup milk
1/8 teaspoon peppermint extract
- Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners
- Melt chocolate and butter in double boiler. Add sugar and let cool slightly. Beat on medium for 3 minutes.
- Add eggs one at a time.
- Sift together flour, cocoa, baking powder, and salt. Add to chocolate mixture and mix to combine.
- Scoop into liners 1/2-3/4 full. Bake 22-25 minutes.
- Chop chocolate and place in a bowl.
- Heat cream until bubbles form. Pour over chocolate and let sit 30 seconds. Stir to combine. Add extract and butter. Let cool about an hour or until almost set.
- Beat butter until creamy
- Add 4 cups of sugar, milk, and extract. Beat until combined. Add more sugar if necessary.
- Use an apple corer to scoop out the centers of the cooled cupcakes. Keep the tops but cut off a majority of the cone.
- Fill hole with ganache. I use a squeeze bottle and it works perfectly. Top with what's left of your scooped out cone.
- Top with frosting or drizzle with left-over ganache.