Ingredients

How to make it

  • Get the white chocolate mint cream ready for later:
  • Place the white chocolate in a small bowl.
  • Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate.
  • Whisk well.
  • Add the peppermint extract and whisk again.
  • Lay a piece of plastic wrap on the surface of the cream.
  • Chill until very cold, about two hours.
  • Make cupcakes:
  • Preheat oven to 350°F.
  • Line 9 standard-size (3-ounce) muffin cups with paper liners.
  • Stir chocolate, butter and espresso powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth.
  • Cool to lukewarm, stirring occasionally.
  • Using electric mixer (a hand mixer, rather than a stand mixer, actually works best here because the volumes are so small) beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes.
  • Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture.
  • Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form.
  • Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form.
  • Fold whites into chocolate mixture in 3 additions.
  • Divide batter among prepared cups, filling each three-fourths of the way. (You might find, as I did, that you had enough leftover for a extra half-cake. That’s your “taste tester”. It’s a, uh, very important part of the process.)
  • Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes.
  • Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall.
  • It will be all the better to put your mint cream on them.
  • Finish your masterpiece:
  • Beat mint white chocolate cream with electric beaters until soft peaks form.
  • Remove cupcakes from pan, arrange on a platter.
  • Fill each sunken top with a healthy dollop of white chocolate mint cream.
  • Top with shaved dark chocolate, if you’re feeling fancy.

Reviews & Comments 7

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    " It was excellent "
    goodeat ate it and said...
    Five forky!
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    Yum yum
    Was this review helpful? Yes Flag
    " It was excellent "
    superfoodman ate it and said...
    Very nice cupcakes!!
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    High 5!!
    Was this review helpful? Yes Flag
  • knoxcop 4 years ago
    Oh dear. Oh my goodness. *swoon* You know what, Midge? This sounds like Valentines to me! :-)
    --Kn0x--
    Was this review helpful? Yes Flag
    " It was excellent "
    bostyn ate it and said...
    I'm always feeling fancy!! High 5 !!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    can taste these delicous morsels open and see all the choc. Mint Cream yummy
    Was this review helpful? Yes Flag

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