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1
For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
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2
Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes.
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3
Remove from the heat and leave to cool.
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4
Sift the flour, salt, and baking powder into a small bowl and set aside.
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5
Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes.
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6
Scrape down the sides of the bowl and add the eggs while mixing on medium speed.
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7
Scrape down the sides of the bowl again and switch to low speed.
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8
Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour.
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9
Reserve the remaining cream.
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10
Finely chop the chocolate and mix into the batter by hand.
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11
Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes.
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12
Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
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13
For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale.
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14
Add the mint-infused cream and continue beating.
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15
Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved.
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16
To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes.
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17
Garnish with a fresh mint leaf, if desired.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
