Chocolate Mint Crush Cupcakes

Name: Chocolate Mint Crush Cupcakes
Ingredients: 2 oz semi-sweet chocolate, coarsely chopped; 6 tbsp (3/4 stick) butter, softened; 1 cup firmly packed light brown sugar; 2 None eggs; 3/4 cup self-rising flour; 2 tbsp unsweetened cocoa powder; 1/2 cup ground almonds; None None FOR THE DARK CHOCOLATE GANACHE; 1/2 cup light cream; 7 oz semi-sweet chocolate, coarsely chopped; 20 None green peppermint candies

11 ingredients

6 steps

Ingredients

2 oz semi-sweet chocolate, coarsely chopped
6 tbsp (3/4 stick) butter, softened
1 cup firmly packed light brown sugar
2 None eggs
3/4 cup self-rising flour
2 tbsp unsweetened cocoa powder
1/2 cup ground almonds
None None FOR THE DARK CHOCOLATE GANACHE
1/2 cup light cream
7 oz semi-sweet chocolate, coarsely chopped
20 None green peppermint candies

Directions

1

Preheat the oven to 325°F. Line a 12-cup muffin pan with paper liners.
2

Stir chocolate and 2/3 cup water in a small saucepan on low heat until smooth.
3

Beat butter, sugar and eggs in large bowl with electric mixer until light and fluffy. Stir in sifted combined flour and cocoa powder, ground almonds and warm chocolate mixture. Spoon into muffin pan.
4

Bake about 25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

For the dark chocolate ganache, bring cream to a boil in small saucepan. Remove from heat. Add chocolate and stir until smooth. Cool 15 mins.
6

Place candies in a small plastic resealable bag. Using rolling pin, gently tap mints to crush slightly. Spread cooled cupcakes with chocolate ganache; top with crushed candies.