Chocolate cupcakes with mint cream
Description
The recipe won't take much time. This recipe yields 16–18 cupcakes. The combination of mint and chocolate will give you unforgettable moments of bliss. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line a muffin pan with paper liners. In a medium bowl, mix together flour, cocoa, baking soda, baking powder, and salt. In a large bowl, beat butter and sugar together. Add eggs, one at a time. Mix in vanilla extract. Add 1/3 of the flour mixture to the bowl and mix. Add half of the sour cream and mix. Repeat, alternating the remaining flour in 2 additions with the remaining sour cream in 1 addition.
- 2
Step 2
2. Place 1 tablespoon of batter into each paper liner. Put one mini cheesecake on top and gently press down.
- 3
Step 3
3. Place 1 tablespoon of batter on top and spread evenly. Bake for 15-18 minutes. Let cool completely before applying the frosting.
- 4
Step 4
4. To make the frosting, beat the butter in a large bowl for about 30 seconds. Beat in sugar and salt. Add 1 tablespoon of heavy cream and beat for 3 to 4 minutes. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Mix in vanilla extract, mint extract, and food coloring, if using. Frost cupcakes with mint frosting.