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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.”
READY IN:
50mins
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. Grease and flour 12 standard-size muffin cups, or line with paper wrappers; set aside.
  3. 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.
  4. Remove pan from heat; set aside.
  5. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  6. In a medium bowl, using an electric mixer on high speed, beat the eggs for about 1 minute.
  7. Gradually beat in the sugar until the mixture is light.
  8. Reduce mixer speed to medium; blend in the melted chocolate mixture, sour cream, and vanilla.
  9. Reduce mixer speed to low; blend in the flour mixture, 1/3 at a time, just until combined.
  10. 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.
  11. Cool completely in the tins on a wire rack.
  12. MAKE THE GLAZE: Bring the cream to a simmer in a small saucepan over moderate heat.
  13. 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.
  14. Let stand for 1 minute; beat with a spoon until smooth.
  15. Spoon glaze over the tops of the cooled cupcakes; let stand until set.

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