Chocolate cupcakes with mint cream
Description
Perfect for tea and coffee. This recipe yields 9 chocolate muffins.
Instructions
- 1
Step 1
1. Make the mint cream. Finely chop the white chocolate and place it in a small bowl. Bring the cream to a boil in a saucepan, then pour it over the chocolate. Let it sit for 1 minute until the chocolate melts. Whisk thoroughly. Add the mint extract and whisk again. Cover the bowl with plastic wrap and refrigerate for about 2 hours.
- 2
Step 2
2. Make cupcakes. Chop the chocolate. Cut the butter into pieces. Preheat the oven to 175 degrees. Line a 9-cup muffin tin with paper liners. Mix the chocolate, butter, and espresso together in a medium saucepan, heat over low heat until the chocolate melts, then remove from heat and beat until smooth. Let cool slightly.
- 3
Step 3
3. Using an electric mixer, beat the yolks and 3 tablespoons of sugar in a medium bowl for about 2 minutes. Add the warm chocolate mixture, then the vanilla extract, and beat. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining 3 tablespoons of sugar and all the salt, and beat.
- 4
Step 4
4. Add the egg whites to the chocolate mixture in 3 batches, gently stirring.
- 5
Step 5
5. Divide the dough between the muffin tin compartments, filling each one three-quarters full. Bake the cupcakes for approximately 15-20 minutes. Let cool in the tin.
- 6
Step 6
6. Remove the mint cream from the refrigerator and beat with a mixer. Spread the cream over the cooled cupcakes. If desired, you can sprinkle them with grated chocolate.