Dark Chocolate Mint Cupcakes (Grasshopper Cupcake)

My, oh my.... It has been almost 3 months since the last post. Hope all is well with everyone.

First, a short update on what I had been up to the past months. We spent a little over 2 weeks in the land of the rising sun, Japan, visiting Mount Fuji, Kyoto, Osaka and Tokyo. It wasn't my first trip but Japan never fail to amaze me. The sights, the people, and of course, the food, everything excites my senses. I also had my first trip to Bangkok just a few days before coming back (no joke, it was really my first time to BKK). Can I just say everything tastes super good?! Even my first maggot and it tastes just like what they said.... peanuts! But mainly, I enjoyed the most being back home, with family and friends, celebrating Chinese New Year together. Those who followed me on Instagram might have seen some photos from the trips. I might put together a short post on the trips when I have more time. Right now, I have to bake something to ease the "itch" on my hands.

It's a new year, let's give it a "fresh" and "cool" start.

MINT and CHOCOLATE. Nothing beats it. Thanks to my friend who shared a compilation of mouthwatering sweets of this classic combination couple days back. You have to admit it. No matter if it's the affordable Cadbury Dairy Milk Peppermint Roll, or the luxurious After Eight Mint Chocolate Thins, or the ever popular Andes Chocolate Mints, everyone loves mint and chocolate!

Dark Chocolate Mint Cupcakes (makes 10)
(adapted from alexandra's kitchen)

  30g     Chocolate couverture, 70%
115g     HOT Coffee

  55g     Vegetable oil, neutral tasting
120g     Buttermilk
    2g     Crème de menthe
    1g     Vanilla

     1      Egg

170g     Sugar
105g     All-purpose flour
  45g     Cocoa powder
    3g     Baking Soda
 1.5g     Baking Powder
 2.5g     Salt

Preheat oven to 160°C
1. Combine the Hot coffee with the chocolate couverture, stir occasionally until the chocolate is melted.

2. Sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.

3. Beat the egg on med-high speed till the color turns pale. Switch to low speed, gradually add the melted chocolate mixture, oil, buttermilk, crème de menthe and vanilla, beat till well combined.

4. Add in the sifted mixture and beat on medium speed until just combined.

5. Fill 3/4 of the cupcake liners. The batter is loose, so using an ice cream scoop wasn't really ideal. A ladle or a wide mouth measuring cup might have been easier.

6. Bake for 25 to 30 mins or until a cake tester comes out clean. Let cool completely on wired rack before frosting.

Mint Cream
 100g     Whipping Cream
    5g     Crème de menthe, more or less to taste
*a drop of green coloring

7. Whisk whipping cream till soft peak before adding the crème de menthe. Once satisfied with taste, continue whipping till stiff peak.

8. Decorate the cuppies as desired and serve.

Thoughts: I was pleasantly surprised by how well this recipe turned out to be. This is one of the very rare few recipes I don't change anything except for sugar. In fact, I think the sweetness will still be acceptable if I had just followed the original amount of 200g. And for a batter this watery, I didn't expect the texture to be this soft, almost sponge like. If I have to change anything the next time I made these again, I might attempt to make it more chocolatey. But the recipe is really good the way it is now.

In view of St. Patrick's Day next Tuesday, let me leave you guys with this weird cupcake that can't decide whether it wants to look like a clover or a club. I tried to freehand this cutout but I obviously failed. Hahaha.. Don't let it spoil your appetite this festive celebration. May St. Patrick's day blessings be upon you!

Lá fhéile Pádraig sona dhaoibh!

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