These light and fluffy cupcakes are a perfect vessel for fudgy ganache. They are very easy to make and require ordinary ingredients. The mint cream adds a nippy not-so-sweet element, and the green candy garnish is a tribute to St. Patrick’s Day. These cupcakes do take a bit of time to complete all the steps, but they are beatiful and delicious and well worth the effort. Enjoy!
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup half & half
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
8 oz (approx 1 ½ Cups) Semi Sweet Chocolate Chips
1 Cup Heavy Whipping Cream
Mint Whipped Cream:
1 Cup Heavy Whipping Cream
3 Tbs Confectioners Sugar (Powdered Sugar)
1 Tsp Mint Extract
1/2 Cup White or Chocolate Baking Chips
Food coloring, if desired
Makes about 24 cupcakes
Preheat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, half & half, oil and vanilla. Beat on medium speed for about one minute.
Stir in boiling water (don’t worry if the batter looks thin).
Fill cupcake liners 2/3 full with batter. Bake for approximately 18-22 minutes. Allow the cupcakes to cool completely.
Place chocolate chips in a heatproof bowl. Bring the cream just to a frothy boil, remove from heat and immediately pour over the chocolate. Let it sit about 1 minute to allow the chocolate to melt. Stir gently until the chocolate is melted and the ganache is uniform in color and glossy.
To Fill the Cupcakes
Make a slit in the cupcakes, about an inch long, and about half way deep with a plastic knife. (The cake won’t stick to a plastic knife.) Lightly pinch the cupcake so the slit opens up like a mouth. Using a piping bag or plastic bag with the corner snipped, carefully fill the opening with ganache. You want it to come to the top, but not overflow.
Mint Cream & Candy Garnish
To create candy garnish, using a microwave safe bowl, melt candy for about 30 seconds in microwave. Add food coloring to desired color. Use a piping bag to create designs on wax paper. Allow to cool completely in freezer before handling.
In a chilled metal bowl, whip cream until stiff peaks are just about to form. Beat in sugar and mint until peaks form. If you want a sweeter cream, add more confectioners sugar 1 tablespoon at a time. Be sure to taste between additions.
Tip: You can make the whipped cream ahead, but don’t “frost” the cupcakes until just before serving.
Use an piping bag to pipe whipped cream onto cupcakes. Top with ganache drizzle & candy garnish or fresh mint leaf, if desired. Serve immediately.