kitch in your kitchen.

Cupcake Ingredients:

8 Tbsp (1 stick, 4 ounces) unsalted butter

1/2 cup cocoa
2 ounces chocolate, chopped

3/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1/2 teaspoon salt

3/4 cup sugar

1 1/2 teaspoons mint extract

1/2 cup sour cream

1 Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.
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.

2 In a small bowl, sift together the flour,
baking soda, and baking powder.

3 In a large bowl (can use a mixer),
beat the eggs. Add the salt, the sugar,the mint extract and
beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

5 Spoon the batter evenly into the lined muffin cups.
Place in oven in middle rack. Bake for 18-20 minutes,
 until tops spring back when touched and a toothpick inserted into the center comes out clean.

6 Let cool in muffin tin on a rack for 15 minutes.
Then gently remove cupcakes from the tin and let cool completely before icing

Makes 12 cupcakes.

For the icing part:

1 In an electric mixer, beat the butter (if making buttercream)at medium speed until creamy.
Beat in milk (if making buttercream) and mint extract.

2 Slowly add in the powdered sugar on low speed,
stopping 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,
or powdered sugar if it isn't sweet enough for you.

 Happy Cupcake Making!

  Love Rosie

     xo