Chocolate Mint Cupcake Yummies!

I can't believe it's been a month already. Time seems to evaporate like a volatile liquid around here. I scarcely had time to recover from the Key Lime Cupcakes before it was time to try out yet another new recipe! This month I had a request from Glitter Girl Kristin for Chocolate Mint Cupcakes for our monthly write-a-palooza!! I scoured the internet and found a lovely recipe on Martha's website, but since she gets on my ever lovin' last nerve, I decided to keep looking. I came by one from Delicieux (someone in Austalia, I believe) , and had to convert several of the measurements, but this one was a winner! Although I always test the cakes early in the baking, they all seem to be coming out a bit dry lately. Not overly dry mind you, I would just like mine a bit more moist! I decided to confer with some of my baker friends and was told two bits of info that seemed helpful and I shall incorporate next time. Either add a few tablespoons of applesauce or add a box of instant pudding to increase moistness. Of course, the "science girl" in me, couldn't just leave it at that! I needed to know WHY. And lordy, lordy, did I find my answer... if you want to understand the science behind baking, read this website, it's AWESOME and now I understand baking principles I never even knew I wanted to know!! I am a happy, informed baker now. :)

OK, on to the good stuff....the recipe!
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

6 Tablespoons butter, at room temperature

1 cup sugar

2 eggs

1 1/4 cups of plain flour,sifted

3/4 teaspoon baking powder

a pinch of salt

3/4 cup of buttermilk

1/2 teaspoon baking soda

1/2 tablespoon white vinegar

2/3 cup of good quality cocoa

1/2 teaspoon of mint extract

Lindt Lindor Mint chocolate balls

1. Preheat the oven to 350 degrees and line a muffin/cupcake tin with cupcake wrappers.

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

Ingredients:

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.

I topped mine with Andes Mints....so pretty!

Enjoy!!!!
~Laurel

Key Lime Cupcake Heaven!

Want some cupcakes with the WOW factor! These are sure to impress. I seriously think they may be the best cupcakes I have ever eaten. Light, fluffy, and soooo Key Lime! I hope you love them as much as I do! XOXO ~ Laurel

(Recipe Adapted from from Bittersweet Bakery Recipe)
CUPCAKES
3/4 cup all purpose flour
1 cup self-rising flour
1/2 cup salted butter, room temperature
1 cup sugar
2 large eggs
3 tablespoons fresh lime juice (I use Nellie & Joe's Famous Key Lime Juice, it's fantastic!!!)
1 tablespoon finely grated lime peel (approx 1 lime)
1/4 teaspoon neon-green food coloring (regular works too)
3/4 cup buttermilk

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. (I usually get about 18 cupcakes!)

Whisk both flours in medium bowl.
Beat butter & sugar in large bowl until creamy. Beat in eggs 1 at a time, then next 3 ingredients. Beat in flour mixture, alternately, with buttermilk.

Scoop 1/3 cup batter into each cupcake liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. (ovens vary, mine only take 17 mins!)
Cool 10 minutes in pan. Remove from pan; cool completely.

FROSTING
1 8-ounce package cream cheese, room temperature
2+ cups powdered sugar
1/2 cup butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon lemon extract
1 tablespoon fresh lime juice. (Again, I use Key Lime juice!)

Beat all ingredients in medium bowl until smooth. Spread or pipe onto cupcakes.
ENJOY!!!!