Dark Chocolate Mint Tea Cupcakes

Dark Chocolate Mint Tea Cupcakes

Dark chocolate and mint is always a great combination. The mint tea lends a great fresh minty profile to the decadent dark chocolate ganache. And when this goes on top of some chocolatey cupcakes – you definitely will keep wanting more.

Ingredients:

~12 mini cupcakes

• 1/2 cup maida
• 1/2 tbsp cocoa powder
• 1 tbsp powdered sugar
• 50g condensed milk
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 2 tbsp soft butter
• 3 tbsp cup water
• 25g dark chocolate

For the mint ganache:

• 1/2 cup fresh cream
• 1 cup chopped dark chocolate
• 2 mint green tea bags

Method:

1. Preheat oven to 180 C.
2. Sift the dry ingredients together.
3. Melt the dark chocolate on a double boiler.
4. Whisk the melted butter, condensed milk and melted chocolate together.
5. Add in the dry ingredients to the condensed milk mixture. Add water and mix till everything comes together. Do not over mix the batter. You can add a little more water if the batter is too thick.
6. Pour into lined cupcake tins and bake for around 20 – 25 minutes (or until a toothpick comes out clean). Cool the cupcakes and then frost.

For the mint ganache:

1. In a small pan over low heat, add in both the tea bags in the fresh cream. Bring the cream to a boil and turn off the flame. Let it sit for 20 minutes.
2. After the cream is infused with mint flavour, remove the tea bags and heat the cream again.
3. Pour the hot cream over the chopped chocolate and wait for a few minutes, till the chocolate starts to melt. Mix till it forms a smooth ganache.
4. Keep the ganache in the fridge for 30 minutes to cool down, so that it reaches a piping consistency.
5. Once cooled and it is scoopable with a spoon, fill the ganache in a piping bag fitted with a nozzle.
6. 6. Frost the cupcakes once they have cooled down.