Mint Chocolate Cupcakes
Adapted from Leite’s Culinaria
Yields 12 cupcakes
-3 tablespoons Dutch-process cocoa powder (Currently I’m using and liking Penzey’s)
-1/4 cup hot water
-1 1/4 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon sea salt
-2 large eggs, room temperature
-3/4 cup granulated sugar
-1/2 cup buttermilk, room temperature
-1/2 teaspoon vanilla extract
-1 teaspoon chocolate extract, optional
-1/4 cup unsalted butter, melted and cooled to room temperature
-1 cup Andes mint baking chips, divided
-1 batch cream cheese icing
Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners or grease with butter.
In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside. Sift the flour, baking powder, baking soda, and salt together into a bowl.
In a large bowl, whisk together the eggs and granulated sugar until well combined. Whisk in the buttermilk vanilla, and chocolate extract. Whisk in the dissolved chocolate then the melted butter.
Slowly add the dry ingredients, mixing just until well combined.
Using a tablespoon, divide the batter among the muffin cups filling each about half full. Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes. Let cool completely on a wire rack. Remove the cupcakes from the pan and top with cream cheese icing.