Dark-Chocolate Mint Cupcakes with White-Chocolate M

Name: Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups walnuts, toasted, cooled; 1 cup whole-milk ricotta cheese; 1/4 cup chopped fresh mint; 2 tablespoons honey; 1 cup all purpose flour; 1/2 teaspoon baking powder; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes; 1 1/4 cups sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup whipping cream; 1 tablespoon unsalted butter; 8 ounces high-quality white chocolate, chopped; 1 tablespoon green creme de menthe

Servings: persons

2 cups walnuts, toasted, cooled
1 cup whole-milk ricotta cheese
1/4 cup chopped fresh mint
2 tablespoons honey
1 cup all purpose flour
1/2 teaspoon baking powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whipping cream
1 tablespoon unsalted butter
8 ounces high-quality white chocolate, chopped
1 tablespoon green creme de menthe

1
Preheat oven to 325F.
2
Butter two 12-cup mini-muffin pans.
3
Using on/off turns, blend first 4 ingredients in processor until walnuts are finely chopped.
4
Whisk flour and baking powder in small bowl.
5
Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth.
6
Cool slightly.
7
Using electric mixer, beat sugar, eggs, and vanilla in large bowl until very thick, about 4 minutes.
8
Gradually beat in cooled chocolate mixture.
9
Stir in walnut mixture.
10
Spoon 1 1/2 tablespoons batter into each prepared muffin cup.
11
Bake cupcakes until tester inserted into center comes out clean, about 15 minutes.
12
Cool in pan on rack.
13
Cut around cupcakes to loosen; turn out onto work surface.
14
(Can be made 1 day ahead.
15
Cover; store at room temperature.)
16
Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring until butter melts.
17
Remove from heat.
18
Add white chocolate; stir until melted.
19
Mix in creme de menthe.
20
Transfer frosting to bowl; let frosting cool at room temperature until firm enough to pipe, stirring occasionally, about 2 hours.
21
Spoon frosting into pastry bag fitted with medium star tip.
22
Pipe frosting decoratively atop cupcakes.

1947

kcal

Calories

132

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups walnuts, toasted, cooled, 1 cup whole-milk ricotta cheese, 1/4 cup chopped fresh mint, 2 tablespoons honey, and more.

Yes, Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions