Mint Chocolate Cupcake

This week I had some inspiration for cupcake recipes one late night that I couldn’t sleep and this was the first flavor I had to try. Mint cake with chocolate frosting. I searched everywhere on the internet and apparently mint cake is not an easy or common thing to bake. So today it was all about winging it and trying stuff until it works. I worked off of a basic vanilla cake recipe and substituted vanilla for peppermint extract and threw in some fresh chopped mint. The chocolate ganache ended up going a little screwy and sort of separated since it got messed up somehow but that’s okay! It was just a basic chocolate ganache recipe that can be googled but we added a splash of peppermint extract chopped fresh mint!

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Mint Cake

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 stick unsalted butter
1 cup sugar
2 large eggs, room temperature
1/2 teaspoons peppermint extract (or as much as needed for taste)
Splash of vanilla extract
1/2 cup whole milk
Handful of fresh mint leaves
Green food coloring (if you choose)

Combine dry ingredients in one bowl. Chop fresh mint and add half to the dry ingredients. Combine wet ingredients in a separate bowl and blend well. Add the wet to the dry ingredients until combined. Add food coloring until desired color. Put batter into cupcake tins and bake at 350 degrees for 15-17 minutes or until a toothpick inserted comes out clean.

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