Mint Chocolate Cupcakes

Instructions

To make the Chocolate Cupcakes:

1. Preheat the oven to 350 degrees. Line muffin pans with cupcake liners. Set aside.
2. In a medium bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt together until combined. Set aside.
3. In the bowl of an electric mixer, or large bowl, mix the eggs, sugar, brown sugar, oil and vanilla together until smooth.
4. With the mixer on low speed, add 1/3 of the flour mixture, mixing until just combined.
5. Continuing to mix, add half the buttermilk, followed by half of the flour mixture, the rest of the buttermilk and, finally, the rest of the flour. Mix until just combined and only small lumps remain. Be careful not to overmix. The batter will be thin.
6. Spoon the batter into the liners, filling about 2/3 of the way full.
7. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pans for 5-10 minutes on a wire rack.
9. Remove cupcakes from pans onto wire rack and let cool completely.
10. Cupcakes can be made up to 1 day ahead and stored at room temperature until ready to proceed.

To make the Ganache:

1. Place the chopped chocolate into a medium glass or heat proof bowl.
2. Heat the cream in a small sauce pan over medium heat.
3. Bring just to a boil (watching very carefully) then swiftly remove from heat and pour over the chocolate.
4. Let sit for one minute and then stir until smooth.
5. Once chocolate is melted, add peppermint extract until combined.
6. Use immediately. If ganache hardens, microwave in 10-15 second increments, stirring in between, until smooth.

To fill the cupcakes:

1. Cut a cone shaped portion, or use this great tool, out of the center of each cupcake. Keep the cut-out portion with it's matching cupcake, as you will use them in just a moment.
2. Using a small spoon, fill each hole with ganache.
3. Place each cupcake top back over the ganache. It's ok if it sticks up a little, the frosting will cover it.

To make the Mint Swiss Meringue Buttercream:

1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
2. Add egg whites and sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot. This usually takes 8-10 minutes.
3. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch. Placing a bag of ice around the outside of the bowl will cool the meringue faster. It can take 5-10 minutes for the meringue cool.
4. Don't begin adding butter until the bottom of the bowl feels neutral, and not warm, to the touch.
5. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture. The butter is listed as a range because the amount needed will vary depending on humidity and temperature. Some days I only need 18 tablespoons, other days, I need all 20. After adding the lower range of the butter, whip on medium high speed for 30 seconds. If the mixture is still runny, add a couple more tablespoons of butter, whip again and repeat. The mixture will look curdled just before it comes back to smooth. *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.
6. Add vanilla and mint extracts and salt, continuing to beat on low speed until well combined.
7. Slowly add a small amount green coloring until mint shade is achieved.
8. Frost filled cupcakes as desired. I used the 1M tip from Wilton with a piping bag.
9. Cupcakes can be held at room temperature for 4-6 hours. If they will be sitting out longer than that, or there are leftovers, refrigerate until 1 hour before serving.