8 tbsp (1 stick, 4 oz) unsalted butter
1/2 cup Dutch processed cocoa
2 oz bittersweet chocolate, chopped
3/4 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
Frosting ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1 teaspoon Wilton Clear Vanilla Extract
4 cups sifted confectioners sugar
2 tablespoons milk
3/4 cup Andes mint chips
Cupcakes: (makes 12)
1 Preheat oven to 350°F. 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 to touch.
2 In a small bowl, sift together the flour, baking soda, and baking powder.
3 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.
4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.
5 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.
6 Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.
Frosting:
In a large bowl, cream shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy. Add Andes Mint Chips. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using. makes 3 cups.
If desired, put half of the frosting in separate bowl and add green food coloring gel. Then place half of the white and half of the green frosting into decorating bag, with large open holed tip. Swirl onto cupcake.
**Make sure it is a large tip, or the mints with clog up the hole and cause problems!!**
