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“I found this recipe on the cupcakeblog.”
READY IN:
1hr 20mins
YIELD:
24 Cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. chop chocolate and transfer into a heat proof bowl.
  2. heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
  3. let sit for 1 minute then stir until combined.
  4. add butter and the remaining teaspoon of chopped mint and stir until combined.
  5. let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.

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