Chocolate cupcakes with mint filling: i.e. how to instill a unique touch to some old chocolate treats.
Certainly the combination of mint and chocolate is centuries old, it is said that already the Aztecs worshiped a god bird with chocolate eyes and feathers made of gold and mint leaves.
So who are we to say no to this tempting chocolate and mint cupcakes?
Joking aside, once again this highly spectacular recipe is taken from the Chocolate Bible, “Chocolate: Cooking with the World’s Best Ingredient” the great book of Christine McFadden and Christine France, a real masterpiece for anyone who love cooking with chocolate.
As topping, of course, there is also a sumptuous and decadent chocolate icing, always softened by the refreshing charm of mint.
Are you ready for some nasty baking?
Ingredients to make chocolate cupcake with mint filling and a super delicious frosting
For 12 cupcake
- 250 grams of flour
- 5 ml of bicarbonate
- a pinch of salt
- 50 grams of cocoa powder
- 170 grams of butter
- 350 grams of refined sugar
- 4 eggs
- 5 ml of peppermint essence
- 250 ml of milk
- optional: 3 spoons of brown sugar
For making the mint filling
- 300 ml of fresh cream
- 5 ml of mint essence
For making the mint & the chocolate icing
- 175 grams of chocolate
- 115 grams of butter
- 5 ml of mint essence
How to make super delicious chocolate cupcake with peppermint filling
Turn on the oven and set a temperature of 180 degrees.
Put 12 paper molds for muffins in a large mold.
In a bowl mix the flour, baking soda, salt and cocoa.
Whip butter with sugar for 5 minutes, an electric blender will come in handy.
After 5 minutes, add eggs, one at a time. Before adding another egg, wait until the previous is perfectly mixed.
Add a little bit of flour to make the dough thicker, then sprinkle some essence of mint.
At this point, set low speed in your mixer, or wrist, and pour flour with a chinoise and the milk at the same time, little by little, mixing well the ingredients. Be careful not to put too much milk at once.
When the cupcake mixture is homogeneous, pour it into molds for 3/4, let them a bit of space to rise. If you want, sprinkle with brown sugar.
Bake the muffins for 15 minutes.
Now, how to determine whether the chocolate muffins are fully cooked or not?
Stab them with a toothpick and if it comes out dry, they are ready!
Remove from the oven and let them cool, then remove from the paper molds.
How to make the mint filling
Now comes the fun part. Season the cream with mint, then whip it with a mixer, put it in a pastry bag, take a muffin in your hand, put it upside down and fill with a squeeze (15 ml) of cream.
Final step: chocolate & mint icing. Melt the chocolate gently in a double boiler with butter, remembering to stir continuously.
Flavor the ganache with mint essence and let it cool for 4-5 minutes.
You can just pour and spread the glaze over your muffin or put it in another pastry bag to create some mesmerizing chocolate arabesques.
Top with a cherry or a cranberry and your chocolate and mint cupcakes are ready to be served.
What wine goes well with chocolate cupcakes?
A strong, full bodied red passito as Recioto or Sagrantino di Montefalco.
If you want to match a distillate, pair a glass of spicy Whiskey Malt Nikka Coffey.