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Chocolate-Mint Cupcakes

A fresh burst of mint greets your taste buds when you bite into one of these enchanting cupcakes. Only a cluster of chocolate-mint leaves on top suggests the primary flavor component. If you prefer, serve the cupcakes without any topping other than the frosting, or perhaps shave a few chocolate curls for an easier but equally lovely adornment.

  • yield: Makes about 18

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 3/4 cup warm water
  • 1 teaspoon pure peppermint extract
  • Mint Buttercream
  • Chocolate-Mint Leaves, for garnish

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

  2. Step 2

    Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

  3. Step 3

    Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

Source
Martha Stewart Living, February 2009

Reviews (4)

  • 28 Sep, 2010

    Decent cupcakes MAKE YOUR OWN ICING THOUGH! This icing is far too buttery in both flavour and consistency.

  • 16 Mar, 2009

    I was a little worried by the previous 2 comments, and more worried when the batter looked like soup! So, I creamed a stick of butter, 2.5oz melte 100% cacao, and sugar to taste, and added that to the batter. I then added about 3/4 cu flour, and extra peppermint extract. I liked the result, but might prefer more chocolate, less mint. Since the cake was very minty, I used vanilla swiss meringue buttercream frosting - it picked up some of the mint by day 2, which was nice. I'll make this again

  • 20 Feb, 2009

    I agree with the last poster...these cupcakes were dry and nearly flavorless. The frosting was even more awful! Like eating sweetened butter...

  • 16 Feb, 2009

    Awful! I love Martha, but these cupcakes are dry and flavorless. No robust chocolate flavor and spongelike. I would never make these again.