Did I take a picture? No.
Was that a mistake? Yes. Because they looked super cool too.
Make them. Go to your kitchen NOW and start baking, I promise you will never regret this decision.
8 Tbsp (1 stick, 4 ounces) unsalted butter
1/2 cup baking cocoa
2 ounces bittersweet chocolate, chopped
1/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons mint extract
1/2 cup sour cream
Mint chocolate buttercream icing (recipe follows)
Andes chocolate mints (12) for garnish
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, 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.
In a small bowl, sift together the flour, baking soda, and baking powder.
In a large bowl (can use a mixer), beat the eggs. Add the salt, the 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 oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.
Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting. (makes 1 dozen cupcakes)
1 stick butter (unsalted), room temperature (room temp is super important!)
1 Tbsp milk
1/2 teaspoon mint extract
1 packet liquid baking chocolate
2+ cups powdered sugar
In an electric mixer, beat the butter at medium speed until creamy. Beat in milk, mint extract, and baking chocolate. Slowly add in the powdered sugar on low speed, (1/2 cup at a time...) stopping periodically to scrape sides of the bowl. Beat until desired consistancy... 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. (now try to resist eating the whole bowl with a spoon before any of it makes it onto cupcakes)
Frost cupcakes and top with an andes mint halved diagonally (so you have little triangles). So cute and SOOOO yummy it's ridiculous.
