I wonder how minty chocolate things got the name grasshopper, doesn't make much sense to me. I mean chocolate and mint = awesome, hopping grasshoppers = bleck (as I've mentioned.) So do you know why?
A few days ago I started getting the cupcake itch, you know that inkling you get when you haven't made cup cakes in a while and you really need to make one or you'll burst. No?.. that's just me?... hmmm. But I did. I hadn't made cup cakes in ages and I knew it was time to bust out those cupcake pans and fill them with delicious-ness. I thought about vanilla cupcakes but I wanted something more exotic, something more than vanilla.
When you think mint chocolate, do you think exotic? I don't usually, but apparently I did the other day. Luckily for you I did, these are super duper good, seriously. Just the right amount of mint. Just the perfect chocolate-ness. It's like a thin mint in cupcake form I could have call then thin cakes...*Sigh* I look forward to eating another one.
Not many people like the mint chocolate combo, or maybe they are super picky about what type of mint chocolate they like. Do you mind? Do you like Peppermint patties over Andes Mints? I like peppermint patties when you stick them in the freezer and the mint gets super cold, it's awesome. These cupcakes are awesome. You are awesome.
I think you should make these just because. For a just because occasion or maybe for Fourth of July? Sure make them for that.
Chocolate Mint Cupcake:
2 oz Bittersweet Chocolate
1/2 C. Butter (1 stick)
1/2 C. Cocoa powder
3/4C. Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
2 Eggs
1/2 tsp Salt
3/4 C. Sugar
1 1/2 tsp Mint Extract
1/2 tsp Vanilla
1/2 C. Sour Cream
Pre heat oven to 350* Line 14 muffin wells.
Either in a double boiler or in a microwave, melt chopped bittersweet chocolate and butter together
In a medium sized bowl sift flour, cocoa, baking powder, baking soda and salt.
In a mixer or mixing bowl start beat eggs until slightly fluffy. Add sugar until combined. Mix in butter/chocolate mix, making sure to scrap the bowls edge as needed. Mix in vanilla and mint. Alternately add the flour mixture and sour cream until all are combined.
Once mixture is made spoon mixture into muffin wells until 2/3 full. Bake for 18-20 minutes. Allow cakes to rest for 10 minutes before removing from pans to finish cooling. Once completely cooled top with mint frosting.
Mint Butter cream:
1/2 C. Butter
1/4 C Shortening (Crisco)
2 3/4 C Powder Sugar
1 tsp Pure Mint extract
2 Tbs Milk
3-5 drops of green food coloring
Combine butter and shortening in a medium sized bowl until smooth. Alternating add 1 cup of powdered sugar to 1 table spoon of milk until both are incorporated. Next add the extract and food coloring. You may add as little or as much as you would like for both of these ingredients.
Piece!
