Chocolate Mint Cupcakes

Chocolate Mint Cupcakes

This week we're busting out the baking pans and sticks of butter to make these fudgy, mint cupcakes. They are dense, rich, and you'll wish you were my neighbor savoring the extras.

Thanks to C.K. for sending in this photo, she baked these for her husband's birthday a few days ago. Last I heard, she was handing out the leftovers to her co-workers. (Don't you wish you were one of those lucky people?! Or my neighbor. Both are good options to get one of these super chocolately cupcakes.)

Cupcakes

• 1 cup cocoa powder, sifted
•  7 ½  oz. semisweet chocolate, finely chopped
•  1 cup boiling water
•  2 ¼  cups all-purpose flour
•  1 ½  tsp. baking soda
• 1 ¼  tsp. salt
•  2 ½  sticks unsalted butter
• 2 ½  cups firmly packed light brown sugar
• 5 eggs, lightly beaten
• 4 tsp. vanilla extract
• 1 ½  cups sour cream
• 1 ½  cups crushed Andes mint candy

1. Preheat oven to 325 degrees F.
2. Combine the cocoa powder and chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.
3. Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.
4. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
5.  Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the Andes mint candy.
6. Spoon into cupcake pan. Bake until a toothpick inserted into the center comes out with only a few moist crumbs attached to it, 20-30 minutes. Let cool completely before decorating.

Dark Chocolate Frosting

• 6 Tbsp butter
• 2 tsp vanilla extract
• 3 cups powdered sugar
• 3/4 cup dark cocoa powder
• 1/3 cup milk
• 2 capfuls peppermint extract

1. Cream butter and vanilla.
2. In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture. 
3. Slowly add milk until frosting reaches desired consistency, then beat another 5 minutes until creamy. Add peppermint extract, gently stir.
4. Spoon into frosting bag and pipe cupcakes.

Decorate with additional Andes mints or insert a thin mint cookie on the top!