Please note - these call for using Lindor Lindt truffle balls inside to form a molten center. I could not find those anywhere, so I used Andes mints instead...worked ok, but I am dying to try with the truffles for a true molten center.
CHOCOLATE MINT CUPCAKES
2. Cream the butter and sugar in a medium/large bowl.
3. Add the eggs, one at a time, and beat well after each addition.
4. Switch the mixer to a low speed and in a separate bowl or cup combine the sifted flour, salt, cocoa and baking powder and add to the batter alternately with the buttermilk and mix until well combined.
5. Add the mint extract. In a small cup mix the vinegar and baking soda together and add to the batter mixing on a medium speed for 10 seconds.
6. Divide the batter evenly between the cupcake papers and press the Lindt Lindor Mint balls into the center and ensure the balls are covered by the cake batter.
7. Bake in the oven for 17-20 minutes or until a cake tester comes out clean.
Icing - Chocolate Mint Ganache
3 ounces of dark chocolate (I used Hershey's dark chocolate chips)
1/2 cup Heavy Cream
1/4 teaspoon of mint extract
1. Chop the chocolate into small pieces and place into a bowl. (or pour in the chips!)
2. Pour the cream into a saucepan and heat until almost boiling and then pour over the chocolate pieces. Let it stand for 5 minutes before stirring until smooth and adding the mint extract. Let it stand for 10 minutes (or longer) before decorating the cakes. (I just dipped my cupcake tops in.