Midnight Mint Chocolate Cupcakes

 

 

Source: http://chocolatechocolateandmore.com/2012/06/midnight-mint-chocolate-cupcakes/

Ingredients

for the cake
• 1 box Devils Food cake mix
• ingredients called for on box except substitute black Coffee for the water on the recipe! You know, the stuff you have leftover in the pot from the morning.
Mint Buttercream Frosting
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 8 cups powdered sugar, sifted
• 1 Tablespoon Mint Extract
• 6 Tablespoons milk
Chocolate Ganache
• 1 cup semi-sweet chocolate chips
• 1/4 cup milk
• 2 teaspoons mint extract

 

 

Instructions

1. Line cupcake tins with paper liners.
2. Mix cake according to directions on the box, remember, substituting black coffee for the water listed. Fill liners about 2/3 full. Bake according to box directions.
3. Let cupcakes cool completely before frosting.
4. Make your frosting. Cream together butter and shortening till smooth. Slowly add in powdered sugar, a cup at a time, make sure mixer is on low. Add in mint extract and 5 tablespoons of your milk. Blend until smooth and creamy, making sure to scrape down sides of bowl. Test for spread-ability. If needed, add in remaining milk. You want your frosting a bit on the stiff side to hold up to the ganache.
5. To make the Ganache-Place chips in a microwaveable bowl, heat for about 60 seconds and check. You want your chips just starting to melt. Be careful not to burn them. Add milk and mint extract and stir until smooth. You may need to heat for another 20 seconds or so, you want your ganache to drip off the spoon smoothly. Let cool a bit then drizzle over your cupcakes, keep thinking Dairy Queen.
6. Store cupcakes in the refrigerator but remove 30 minutes before eating for best effect (you want your buttercream nice and soft.)

Notes

recipe source ChocolateChocoalteandmore.com