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.
- 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
- 24 creme de menthe baking chips
- 1/2 cup heavy whipping cream
- 6 and 1/2 ounces dark chocolate
Preheat oven to 340°F. Line 12-hole, 1/3-cup muffin pan with paper liners.
Stir chocolate and the water in a small saucepan over low heat until smooth.
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.
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.
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.
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.