Chocolate cupcakes with mint fudge

Votes: 1

How to Make - Chocolate Mint Fudge Cupcakes

Time: 2 hours.
Complexity: easily
Quantity: 24 cupcakes

Nutritional value per serving:

Serving size: 1 of 32 servings
Calories 358, total fat 14 G., saturated fats 9 G., proteins 3 G., carbohydrates 59 G., fiber 2 G., cholesterol 37 mg, sodium 144 mg, sugar 47 G.

These elegant cupcakes will impress your guests with their contrasting black and white colors and the stunning combination of rich chocolate and refreshing mint. Soft, perfectly moist chocolate cupcakes are topped with a circle of mint fondant, then topped with a thick layer of chocolate frosting. Arrange the frosting so the crisp white mint layer is clearly visible, making your cupcakes look stunning. Refrigerate the finished cupcakes and serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

330 g unsalted butter, cut into pieces
1 cup cocoa powder
3 and 1/4 cups brown sugar
3 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
3/4 tsp salt
1 and 1/4 cups of sour milk or kefir
2 large eggs, room temperature
2 tsp vanilla extract

Topping

1 package (450 g) of powdered sugar (about 4 cups)
0.5 cup corn syrup
1/4 cup shortening or cocoa butter, softened
2 tsp peppermint extract

Glaze

220 g dark chocolate, finely chopped
1/4 cup corn syrup
1.5 tbsp unsalted butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, caramel, eggs, sour milk, kefir, corn syrup, margarine, mint extract, dark chocolate, cocoa

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat to 350°F (175°C). Line two metal muffin tins with paper liners.
Bake cupcakes:

In a medium microwave-safe bowl, combine the butter, cocoa powder, and 3/4 cup water. Cover with plastic wrap and microwave until the butter is melted, about 2 minutes. Stir, then add the brown sugar.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir in the warm butter mixture. In another bowl, combine the buttermilk, eggs, and vanilla extract; fold into the batter to evenly distribute the ingredients, but do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, 30-35 minutes. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the topping:

Using a mixer, beat the powdered sugar, corn syrup, shortening, and peppermint extract until a thick paste forms. Form it into a ball, place it between two sheets of parchment paper, and roll it out to a thickness of 0.5 cm (1/4 inch). (If necessary, microwave for 15 seconds to soften.)
Using a round cookie cutter or a 6-cm glass, cut circles from the mint fondant; gather the scraps and re-roll. Place a mint disk on top of each cupcake.
Prepare the glaze:

Place the chocolate, corn syrup, butter, and 1/4 cup water in a bowl, cover with plastic wrap, and microwave on 50% power until the chocolate is melted, about 2 minutes. Stir, then cool slightly.
Spread the glaze over the mint topping, leaving a small border around the edges. Refrigerate until completely set, at least 20 minutes. Serve the cupcakes chilled.