Mint Chocolate Chip Cupcakes

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 749, total fat 54 G., saturated fats 33 G., proteins 4 G., carbohydrates 67 G., fiber 1 G., cholesterol 173 mg, sodium 287 mg, sugar 53 G.

These charming cupcakes, flavored with fresh mint, will delight anyone who loves the combination of chocolate and mint, as well as baked goods with a light, refreshing flavor. The batter is made with cream infused with mint leaves, and mint chocolate chips are added. The mint cream is also folded into the fluffy buttercream. Because they contain only fresh mint, not extracts, the flavor is delicate and unobtrusive.

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:

Peppermint cupcakes

2 cups of drinking cream with 10-12% fat content
2 large sprigs of fresh mint
1.5 cups premium flour
1 teaspoon of salt
2 tsp baking powder
6 tablespoons unsalted butter
0.5 cups of sugar
2 eggs
100 g dark chocolate with mint

Peppermint Buttercream

450 g unsalted butter
4 tbsp mint cream (see preparation below)
4 cups powdered sugar
12 fresh mint leaves for garnish
Additionally: pastry bag with a simple round tip

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cream, eggs, dark chocolate, powdered sugar, mint

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line a standard cupcake or muffin tin with 12 paper cupcake liners.
Peppermint cream:

Pour the cream into a small saucepan and add the mint sprigs. Heat over low heat for 5 minutes. Remove from heat and let cool. Sift the flour, salt, and baking powder into a small bowl and set aside.

In the bowl of a stand mixer, beat the butter and sugar until smooth, about 5 minutes. Scrape down the sides of the bowl and add the eggs, mixing on medium speed. Scrape down the sides of the bowl again and turn the mixer to low speed. Alternately add the flour mixture and the mint cream, beginning and ending with the flour. Set aside 4 tablespoons for the mint cream. Finely chop the chocolate and fold it into the batter with a spatula.
Cupcakes:

Fill the cupcake liners two-thirds full with batter and bake until light golden brown, about 26 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Butter cream:

In the bowl of a stand mixer, beat the butter until smooth. Add the remaining 4 tablespoons of mint cream and continue beating. Reduce the speed to low and gradually add the powdered sugar. Beat until creamy.
Using a piping bag fitted with a simple round tip, pipe buttercream onto the cooled mint cupcakes. Garnish with a fresh mint leaf, if desired.