Chocolate Mint Cupcakes

Ingredients

1 stick (8tbsp, 4 ounces) unsalted butter

1/2 cup cocoa

2 ounces bittersweet chocolate, chopped

3/4 cup flour

3/4 tsp baking powder

1/2 tsp baking soda

2 large eggs

1/2 tsp salt

3/4 cup sugar

1 1/2 tsp mint extract

1/2 cup sour cream

~Butter Cream Frosting~

8 tbsp butter, room temperature

1 tbsp milk

1/4-1/2 tsp peppermint extract

2 cups powdered sugar

~Preheat oven to 350'~

~Prepare a muffin tin by lining it with cupcake liners.

~ Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, and cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch

~ In a small bowl, soft together the flour, baking soda, and baking powder

~ In a large bowl( can use a mixer), beat the eggs. Add the salt, sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined

~ Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture

~Spoon the batter evenly into the lined muffin cups. Place in the oven middle rack. bake for 18-10 minutes, until tops spring back when touched and a tooth pick inserted comes out clean.

~ Let cool in muffin tin on a rack for 15 minutes. Then gently remove the cupakes from the tin and let cool completely before frosting

Makes 12 cupcakes

~ICING~

~ In an electric mixer, beat the butter at medium speed until creamy. beat in the milk and mint extract

~ Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you

ENJOY~ =D