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For an added burst of mint, serve these with a scoop of mint chocolate chip ice cream. I got this recipe in a magazine when I was 19 years old.
- 1 (10 ounce) package mint chocolate chips
- 1⁄2 cup butter
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 eggs
- 3⁄4 cup sour cream
- 1⁄2 teaspoon vanilla or 1⁄2 teaspoon mint extract
- 1⁄3 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon light corn syrup
- Preheat oven to 350*F.
- Grease and flour 12 standard-size muffin cups, or line with paper wrappers; set aside.
- CUPCAKE BATTER: Melt 1 cup of the mint chips and the butter together in a small saucepan over low heat, stirring often, until melted and smooth.
- Remove pan from heat; set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl, using an electric mixer on high speed, beat the eggs for about 1 minute.
- Gradually beat in the sugar until the mixture is light.
- Reduce mixer speed to medium; blend in the melted chocolate mixture, sour cream, and vanilla.
- Reduce mixer speed to low; blend in the flour mixture, 1/3 at a time, just until combined.
- Spoon the batter into the prepared cups; bake until the tops are shiny and crackled but still soft when lightly pressed with a fingertip, about 20 minutes.
- Cool completely in the tins on a wire rack.
- MAKE THE GLAZE: Bring the cream to a simmer in a small saucepan over moderate heat.
- Add the remaining 1 cup mint chips, butter, and corn syrup, shaking the pan to immerse the chocolate and butter completely in the hot cream.
- Let stand for 1 minute; beat with a spoon until smooth.
- Spoon glaze over the tops of the cooled cupcakes; let stand until set.