Chocolate Cupcakes with Mint Buttercream frosting

Chocolate Cupcakes

24 regular cupcakes 350 degree oven

200 gram bar of Valrhona 61% cocoa (any good brand will do)
3 sticks butter
2-1/4 cups sugar
8 eggs1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt

1. chop chocolate and transfer into the bowl of a standing mixer.

2. add butter to the chocolate and place the bowl over a pan of simmering water. stir until chocolate melts and butter is combined.

3. remove from heat and stir in sugar. let mixture cool for 10 minutes.

4. beat in an electric mixer for 3 minutes.

5. add one egg at a time, mixing for 30 seconds between each

6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.

7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean

Mint Butter cream Frosting

1 cup (2 sticks) butter
4-5 cups powdered sugar, sifted
1/4 cup milk
1/8 teaspoon all natural peppermint extract

1. beat butter until creamy, scrape bowl.

2. add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.

3. add more powdered sugar as needed to get piping consistency.

Note: I tried to keep the mint flavor subtle and not too overpowering. I recommend starting on the light side with 1/8 teaspoon or less and tasting to get the flavor you want.

It is a all or nothing recipe lol..but the end results are worth it! I promise
Michelle S.