Since I had leftover mint from making Laab (a Thai minced pork salad), I decided to make use of them and made these little cupcakes. This is the first time I used mint in desserts. I have always thought that I had to blend in the mint, but from this recipe, I simply had to soak it in hot water! The feedback from my friends were quite positive, so I guess this recipe is a keeper. Reduce the mint in the frosting if you don't want the mint taste to be overpowering.
Chocolate Mint Cupcakes with Chocolate Mint Frosting
Adapted Australian Good Taste - February 2006 , Page 18
Recipe by Sarah Hobbs
2 sprigs fresh mint
1/2 cup boiling water
50 g good quality dark chocolate, finely chopped
65.5 g butter, at room temperature
127.5g brown sugar
75g self-raising flour
27g almond meal
15g cocoa powder
6 small fresh mint leaves for decoration
Chocolate Mint Frosting
92.5 g thickened cream
1 sprig fresh mint
100g good quality dark chocolate, finely chopped
- Preheat oven to 160°C. Line twelve muffin pans with paper cases.
- Place the mint in a medium heatproof bowl. Pour over the boiling water and set aside for 30 minutes to infuse.
- Strain the water through a sieve into a small saucepan, pressing the mint with the back of a spoon to release any excess water. Discard mint. Add the chocolate to the water and stir over low heat for 5 minutes or until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool.
- Use an electric beater to beat together butter and brown sugar in a bowl until pale and creamy. Add the eggs, beating well after each addition until just combined. Use a wooden spoon to stir in the flour, almond meal and cocoa. Add the chocolate mixture and stir until just combined. Spoon mixture among prepared muffin pans. Bake in oven for 30-35 minutes or until a skewer inserted into the centers comes out clean. Transfer to a wire rack and set aside for 30 minutes to cool.
- Meanwhile, line a baking tray with non-stick baking paper. Brush both sides of a mint leaf lightly with egg white. Sprinkle both sides of the leaf with caster sugar and place on prepared tray to dry. Repeat with the remaining mint leaves, egg white and caster sugar.
- To make the choc mint frosting, place cream and mint in a medium saucepan and bring to the boil over high heat. Remove from heat and set aside for 15 minutes to infuse. Place the chocolate in a medium heatproof bowl. Strain the cream through a sieve into the bowl with the chocolate, pressing gently with the back of a spoon to remove any excess cream. Discard mint. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir occasionally with a metal spoon until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool slightly. Pour frosting into a jug.
- Pour frosting over cakes, tapping cakes lightly on a level work surface to spread the frosting. Place a sugared mint leaf on each cake to serve.