In the chocolate cupcake battle between fresh spearmint and bottled peppermint extract, so far the peppermint mint extract is winning. It’s sort of like a thin mint, reincarnated as a cupcake. And since the base ingredients of this recipe are chocolates and mint, which are both acidic, it makes it perfect to be paired with richberry.
Yield: Makes 12 cupcakes
INGREDIENTS
Cupcake Ingredients:
· 8 Tbsp (1 stick, 4 ounces) unsalted butter
· 1/2 cup Dutch-processed cocoa
· 2 ounces dark chocolate, chopped
· 3/4 cup flour
· 3/4 teaspoon baking powder
· 1/2 teaspoon baking soda
· 2 large eggs
· 1/2 teaspoon salt
· 1 1/2 teaspoons peppermint extract
· 1/2 cup sour cream
· 3/4 cup sugar
Optional Buttercream Frosting Ingredients:
· 8 Tbsp butter, room temperature (1 stick, 4 ounces)
· 1 Tbsp milk
· 1/4 to 1/2 teaspoon peppermint extract
· 2 cups powdered sugar
Optional Cream Cheese Frosting Ingredients:
· 4 ounces cream cheese, room temperature
· 4 Tbps butter, room temperature (1/2 stick, 2 ounces)
· 1/4 to 1/2 teaspoon peppermint extract
· 1 1/2 cups powdered sugar (confectioner's sugar)
· Fresh mint for garnish
METHOD
Cupcakes:
Preheat oven and line muffin tin: Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.
Melt chocolate and butter in a double boiler: Use a double boiler or add an inch or two of water to a medium-sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.
Whisk dry ingredients: In a small bowl, vigorously whisk together the flour, baking soda, and baking powder.
Beat eggs, salt, mint extract, then add chocolate mixture: In a large bowl (can use a mixer), beat the eggs. Add the salt and the mint extract and beat until well combined. Slowly add in the chocolate-butter mixture and beat until combined.
Combine dry and wet ingredients, sour cream: Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
Bake: Spoon the batter evenly into the lined muffin cups. Place in oven in the middle rack. Bake at 350°F for 18-20 minutes, until tops, spring back when touched and a toothpick inserted into the centre comes out clean.
Cool: Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting. Use frosting of choice, flavoured with a little mint extract. Garnish with a little fresh mint. Recipes for simple buttercream or cream cheese frosting follow.
Frosting: In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract. Stop every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
CALORIE SAVINGS:
3/4 cup sugar, 2 cups powdered sugar 2129 Calories
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