Fudgy Mint Cupcakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 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.