Chocolate Mint Ganache Cupcakes
From pacifickle 17 years ago
- 25 minutes to make
- Serves 12
These are chocolate mint cupcakes topped with mint chocolate butter cream frosting, chocolate ganache, and Andes mint crumbles. It is adapted from the "After Eight Cupcakes" recipe in Cupcakes Galore by Gail Wagman.
Ingredients
- CUPCAKE shopping list
- 1 1/3 cup all-purpose flour shopping list
- 1/3 cup unsweetened cocoa powder shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
- 6 tablespoons (= 3/4 stick) unsalted butter, room temperature shopping list
- 1/2 cup sugar shopping list
- 2 eggs shopping list
- 2/3 cups half-and-half or light cream shopping list
- few drops of mint extract shopping list
- 1/2 cup chocolate chips or mint chocolate chips shopping list
- mint butter CREAM frosting shopping list
- 3/4 cup (=1 1/2 sticks) unsalted butter, room temp., cut into small pieces shopping list
- 2 cups powdered sugar shopping list
- 2 tablespoons milk shopping list
- few drops of mint extract shopping list
- green food coloring (optional, but makes it "look" minty) shopping list
- chocolate GANACHE shopping list
- 5 ounces dark chocolate, broken into little pieces shopping list
- 2/3 cup heavy cream shopping list
- crumbled Andes mints to sprinkle on top shopping list
How to make it
- Preheat oven to 350 degrees.
- Mix flour, cocoa, baking powder and salt together. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing after each addition.
- Alternately beat in flour mixture and half-and-half or cream.
- Add a few drops of mint extract to batter and mix well.
- Spoon batter into 12 cupcake papers.
- Sprinkle chocolate chips over cupcakes.
- Bake 20-25 minutes.
- Remove from oven and cool.
- For frosting, mix butter and sugar until light and fluffy.
- Add milk and mint extract and mix well.
- Add food coloring if using it.
- Spread frosting over cooled cupcakes and refrigerate until frosting is hard.
- For ganache, place chocolate and cream in microwave, cooking in 15 second increments until cream is warm to the touch and chocolate starts to melt.
- Stir until all the chocolate has melted and the mixture is homogeneous- you want the chocolate melted but not cooked.
- Let ganache cool slightly.
- Dip cupcakes in chocolate ganache, leaving a little of the butter cream showing.
- Sprinkle Andes mints on top as desired.
cupcakes cooling
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cupcakes cooling
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breaking chocolate into small pieces
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frosted cupcakes
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ganache (unmixed)
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cricket, my assistant
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sparow64
ahmed1
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" It was excellent "
" It was excellent "