Mint Crush Chocolate Cupcakes

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.

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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:

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.

Topping:

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:

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.

Notes

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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