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Chocolate-Mint Cupcakes

Recipe photo courtesy of Con Poulos

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.

Source: Martha Stewart Living, February 2009
Yield

Ingredients

Directions

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57
  • triplesowcow
    28 SEP, 2010
    Decent cupcakes MAKE YOUR OWN ICING THOUGH! This icing is far too buttery in both flavour and consistency.
    Reply
  • pbandjj
    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
    Reply
  • aliciaverdier
    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...
    Reply
  • Erin1284
    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.
    Reply

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