Chocolate Chip Mint Cupcakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/4 cup Chocolate, high quality
  • 12 Chocolate chunks
  • 1 4 cup + 2 Tbsp cup Dark chocolate cocoa powder
  • 1 cup Flour
  • 1 Gel food coloring, Green
  • 2 tsp Mint or peppermint extract
  • 1 lb Powdered sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Drinks

  • 3/4 cup Coffee

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Heavy whipping cream
  • 1/3 cup Sour cream

Found on javacupcake.com

Description

Ingredients

• ½ cup unsalted butter
• ¾ cup brewed coffee
• 1 tsp vanilla
• ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
• ⅓ cup sour cream
• 1 egg
• 1 cup sugar
• 1 cup flour
• ¾ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1lb powdered sugar
• ½ cup heavy whipping cream
• 2 tsp mint or peppermint extract
• pinch of salt
• ¼ cup finely chopped high quality chocolate
• green gel food coloring
• 12 chocolate chunks, for garnish

Directions

• Preheat oven to 350 F degrees. Line cupcake pan with liners.
• In a medium sauce pan, melt the butter. Add the coffee, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
• In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
• In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
• Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
• Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
• Cool in pan for 5 minutes before removing to a wire rack to cool completely.
• In the bowl of your stand mixer, cream the butter until smooth.
• Add half the powdered sugar and beat on high until incorporated.
• Mix in the extract and half the whipping cream and beat until smooth. Scrape the bowl.
• Add the remaining powdered sugar and pinch of salt then mix until smooth.
• Add the rest of the heavy cream until you reach your desired consistency. Beat on high speed for at least 2-3 minutes until light and fluffy.
• Add a drop or two of the green gel food coloring and beat until completely incorporated.
• Add the finely chopped chocolate and beat until combined.
• Using a Wilton 1M piping tip fitted on a disposable bag, pipe a large swirl of frosting on to each cupcake.
• Garnish with a chunk of chocolate.
• Store in an air tight container for up to a week.