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Mint Crush Chocolate Cupcakes

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Mint Crush Chocolate Cupcakes.

A festive Holiday recipe. Dessert chocolate cupcakes with a dark chocolate ganache and crushed almonds, then topped with creme de menthe baking chips.

Mint Crush Chocolate Cupcakes
Ingredients
Cupcakes:
  • 2 ounces dark chocolate chopped coarsely
  • 2/3 cup water
  • 6 tablespoons butter softened
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1/3 cup self-rising flour
  • 2 tablespoons cocoa powder
  • 1/3 cup ground almonds
Topping:
  • 24 creme de menthe baking chips
DARK CHOCOLATE GANACHE:
  • 1/2 cup heavy whipping cream
  • 6 and 1/2 ounces dark chocolate
Instructions
Cupcakes:
  1. Preheat oven to 340°F. Line 12-hole, 1/3-cup muffin pan with paper liners.
  2. Stir chocolate and the water in a small saucepan over low heat until smooth.
  3. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and cocoa, then ground almonds and warm chocolate mixture. Drop 1/4 cups of mixture into paper liners.
  4. Bake for 25 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Make Dark Chocolate Ganache.
Topping:
  1. Place mint baking chips in a small plastic resealable bag. Using rolling pin, gently tap baking chips to crush slightly. Spread cold cakes with Dark Chocolate Ganache; top with crushed chips.
TO MAKE DARK CHOCOLATE GANACHE:
  1. Bring cream to a boil in a small saucepan; remove from heat. Break chocolate into pan with hot cream; stir until smooth. Cool mixture to room temperature before beating or whipping to the desired consistency.

Cupcakes can be made 2 days ahead; store in an airtight container in a cool dry place.
Decorate with crushed mint chips just before serving.
Makes 12 cupcakes.

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