These leaves can be used as garnish with the Chocolate-Mint Cupcakes.
Tools and Materials
- Small paintbrush
- Fresh mint leaves
- Bittersweet chocolate, melted and cooled slightly
- Kitchen tweezers
- Cupcakes (any flavor)
- Swiss Meringue Buttercream
Chocolate-Mint Leaves How-To
1. Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
2. Gently grasp each leaf with tweezers, and peel from chocolate. Frost tops of cupcakes with buttercream. Decorate with chocolate leaves.