WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes

1. 1

   For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.

2. 2

   Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes.

3. 3

   Remove from the heat and leave to cool.

4. 4

   Sift the flour, salt, and baking powder into a small bowl and set aside.

5. 5

   Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes.

6. 6

   Scrape down the sides of the bowl and add the eggs while mixing on medium speed.

7. 7

   Scrape down the sides of the bowl again and switch to low speed.

8. 8

   Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour.

9. 9

   Reserve the remaining cream.

10. 10

    Finely chop the chocolate and mix into the batter by hand.

11. 11

    Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes.

12. 12

    Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.

13. 13

    For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale.

14. 14

    Add the mint-infused cream and continue beating.

15. 15

    Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved.

16. 16

    To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes.

17. 17

    Garnish with a fresh mint leaf, if desired.

18. 18

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

19. 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.

* Per serving · 4 servings · Values may vary.