Mint Chocolate Cupcakes
6 servings
60 minutes
Mint-chocolate cupcakes are a blend of refined mint freshness and the rich depth of dark chocolate. Their history traces back to European pastry traditions, where the mint-chocolate combination became popular for its contrasting flavor. The delicate batter with chocolate chunks unfolds with every bite, while the light mint glaze adds a refreshing accent to the dessert. These cupcakes are perfect for cozy evenings, festive tea parties, or simply enjoying the moment. Adorned with fresh mint leaves, they look elegant and entice with their aroma. Their taste is a harmony of sweetness and coolness, leaving a pleasant aftertaste that you will want to experience again.
1
Preheat the oven to 180 degrees. Place paper liners in the muffin pan.
2
Melt 20 grams of chocolate (for example, in the microwave on medium power for about 3 minutes, stirring). In the meantime, allow the butter to reach room temperature.
- Dark chocolate: 50 g
- Butter: 70 g
3
Use a mixer to beat the butter with the egg until fluffy. Then add cocoa and flour with baking powder, pour in chocolate and mint extract (or flavoring). Beat again until a homogeneous mixture is obtained.
- Butter: 70 g
- Chicken egg: 1 piece
- Cocoa powder: 1 tablespoon
- Whole grain flour: 80 g
- Dark chocolate: 50 g
- Mint extract: 0.3 teaspoon
4
Cut the remaining chocolate into small cubes, add to the dough, and mix.
- Dark chocolate: 50 g
5
Evenly distribute the dough into the cups, filling each to 3/4.
6
Bake for 15 minutes. Once they rise and are cooked, transfer to a rack and leave there until completely cool.
7
In a separate bowl, prepare the glaze: mix powdered sugar with water, adding a few drops of mint extract, until a thick (not liquid) uniform mixture is formed.
- Powdered sugar: 80 g
- Water: 1 tablespoon
- Mint extract: 0.3 teaspoon
8
After the cupcakes cool, spread icing on their tops with a teaspoon. Before it sets, decorate the cupcakes with mint leaves.
- Fresh mint: to taste