Chocolate Mint Cupcakes

Rich, fudgy chocolate cupcakes with a cool peppermint finish, like an after-dinner mint in cake form. With Richberry, the tangy cream cheese frosting tastes even sweeter.

Total time: 1 hr 35 min
Servings: 12
Difficulty: Medium

Ingredients

Cupcakes

8 tbsp unsalted butter (1 stick, 4 oz)
½ cup Dutch-processed cocoa
2 oz dark chocolate, chopped
¾ cup flour
¾ tsp baking powder
½ tsp baking soda
2 large eggs
½ tsp salt
1 ½ tsp peppermint extract
½ cup sour cream
¾ cup sugar

Buttercream frosting (optional)

8 tbsp butter, room temperature (1 stick, 4 oz)
1 tbsp milk
¼ to ½ tsp peppermint extract
2 cups powdered sugar

Cream cheese frosting (optional)

4 oz cream cheese, room temperature
4 tbsp butter, room temperature (½ stick, 2 oz)
¼ to ½ tsp peppermint extract
1 ½ cups powdered sugar (confectioners' sugar)
fresh mint, for garnish

Directions

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Melt the chocolate.
Set a metal bowl over a pan of simmering water and whisk the butter (in chunks), chopped chocolate and cocoa until melted and smooth. Take it off the heat and let it cool until just warm to the touch.
Mix the batter.
Whisk the flour, baking soda and baking powder in a small bowl. In a large bowl, beat the eggs with the salt and peppermint extract, then slowly beat in the chocolate mixture. Mix in half the flour, then the sour cream, then the rest of the flour.
Bake.
Divide the batter among the liners and bake on the middle rack for 18 to 20 minutes, until the tops spring back and a toothpick comes out clean. Cool in the tin for 15 minutes, then on a rack until completely cool.
Make the frosting.
Beat the butter (and cream cheese, if using) on medium speed until creamy. Beat in the milk for buttercream, plus the peppermint extract, scraping the bowl now and then, until light and fluffy; add more mint to taste.
Frost and garnish.
Spread or pipe the frosting over the cooled cupcakes and top each with a little fresh mint.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

¾ cup sugar, 2 cups powdered sugar = 2129 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.