After Eight Mint Chocolate Cupcakes
Ingredients
Cupcakes
- 12 After Eight mints
- 125 g soft butter
- 150 g sugar
- 2 large eggs
- 200 g all-purpose flour
- 100 g cornstarch
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 150 ml milk
Frosting
- 175 g soft butter
- 150 g powdered sugar
- 200 g cream cheese, room temperature
- 50 ml peppermint syrup
- 125 g mascarpone cheese
- a few drops green food coloring
Decoration
- 12 After Eight mints
- fresh mint leaves for garnish
Preparation
Cupcakes
Melt the After Eight mints in a water bath, then let cool slightly
Cream the soft butter and sugar for several minutes
Add the eggs one at a time to the butter mixture
Whisk together the flour, cornstarch, cocoa powder, and baking powder
Mix the cooled chocolate mixture into the butter mixture
Alternately add the flour mixture and milk to the batter until smooth, leaving small pieces of mint chocolate if desired
Preheat the oven to 180°C (160°C convection)
Line a muffin tin with cupcake liners
Divide the batter among the cupcake liners
Bake for 20-25 minutes
Let the cupcakes cool completely, then remove from the pan
Frosting
Beat the soft butter with powdered sugar until light and creamy
Beat the cream cheese with peppermint syrup
Add the cream cheese mixture to the butter mixture and beat until combined
Gently fold in the mascarpone
Add green food coloring if desired for a greener tint
Decoration
Frost the cooled cupcakes with the peppermint frosting
Decorate with fresh mint leaves and additional After Eight mints
