Miniature Chocolate Mint Cupcakes

By AnnaMaria507

Calories: 150
Fat: 10 g (6 g sat)
Protein: 1.5 g
Carb: 15
Cholesterol: 45 mg
Sodium: 30 mg
Fiber: 0.5 g

Ingredients

• Ganache
• 1/4 cup lightly packed coarsely choppped fresh mint
• 3/4 cup heavy whipping cream
• 7 oz. white chocolate, finely chopped
• Cupcakes
• 3/4 cup plus 2 Tbsp. all purpose flour
• 2 Tbsp. unsweetened cocoa
• 1/4 tsp. salt
• 14 Tbsp. unsalted butter, cut up
• 4 oz (70%) bittersweet chocolate, coarsely chopped
• 1-1/3 cup sugar
• 1 tsp. vanilla extract
• 4 eggs
• Garnish
• 36 mint leaves

Details

Servings 36

Preparation

Step 1

Ganache
1. Stir chopped mint into cream. Cover and refrigerate at least 8 hours or overnight.
2. Strain cream, pressing gently on mint to release as much liquid as possible; discard mint. Place white chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat; immediately pour over white chocolate. Stir until completely melted and smooth. (Ganache can be made up to 2 days ahead).

Cupcakes
1. Heat oven to 350 degrees F. Line 3 (12-cup) miniature cupcake pans with paper liners. Whisk flour, cocoa and salt in small bowl.
2. Heat butter and bittersweet chocolate in large heatproof bowl placed in skillet of almost simmering water, stir frequently until chocolate and butter are melted and quite warm to the touch. Remove bowl; whisk in sugar and vanilla. Whisk in eggs one at a time until blended. Add flour mixture; which just until smooth and blended.
3. Spoon about 1-1/2 Tbsp. batter into each muffin cup (will come almost to top of muffin cups.) Bake 15-20 minutes or until toothpick inserted in center comes out with just a few moist crumbs attached. Cool on wire rack. (Can be made 3 days ahead and stored at room temperature)
Assembly
1. Remove ganache from refrigerator. Check consistency. If it is smooth and creamy, it can be used right away. If too fluid or too soft to spread without dripping, stir vigorously with a rubber spatula for a few seconds and return to refrigerator to stiffen for a few minutes to stiffen slightly. Spread ganache over cupcakes. Garnish with mint leaves.