Dark Chocolate Mint Cupcakes with White Chocolate Frosting recipe

A mint cupcake is fabulous but what about a dark chocolate mint cupcake with white chocolate mint icing? Double fabulous! These cupcakes make a great party favor, keep your breathe fresh and are perfectly festive for the holidays.

Ingredients:

2 cups walnuts, toasted, cooled
1 cup ricotta cheese
1/4 cup chopped fresh mint
2 tablespoons honey
1 cup flour
1/2 teaspoon baking powder
6 ounces bittersweet or semisweet chocolate, chopped
3/4 cup butter, cut into 1/2-inch cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla

Frosting:
1/2 cup whipping cream
1 tablespoon butter
8 ounces white chocolate, chopped
1 tablespoon green crème de menthe

Directions:

1. Preheat oven to 325F. Butter 24 mini muffin cups.

2. In a food processor pulse the first four ingredients until the walnuts are finely chopped.

3. In a small bowl whisk together the flour and baking powder.

4. In a small saucepan over low heat stir together the chocolate and butter until melted and smooth.

5. In another bowl beat the sugar, eggs, and vanilla with an electric mixer until very thick, about 4 minutes.

6. Gradually add the chocolate.

7. Stir in the walnut mixture.

8. Spoon about 1 ½ tablespoons batter into each cup.

9. Bake until a tester comes out clean, about 15 minutes.

10. Cool completely.

11. Meanwhile in a small saucepan bring butter and cream to simmer over medium heat. Stir until the butter melts. Remove from heat.

12. Add the white chocolate and crème de menthe. Stir until the chocolate melts.

13. Transfer to a bowl a let cool at room temperature until firm enough to pipe, about 2 hours.

14. Spoon the frosting into a pastry bag and pipe decoratively onto each cupcake.

Author: Rachael Daylong

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