I love fresh mint.
When we moved into our new house, I found a fantastic surprise off the side of the back deck – a patch of mint that had been left to go wild.
But all this mint brings up a problem. What on earth can I do with it all?
I have no idea what kind of mint this is, but I do know it makes fantastic mojitos. And great fresh mint chocolate cupcakes.
To prepare the mint, just pick fresh and chop it finely.
I chopped only the leaves (I’m not sure if the flowers are even edible?). You wouldn’t believe how good this smells.
These are a variation on the incredibly easy Never Fail Rich and Moist Chocolate Cupcake recipe, with mint finely chopped and stirred in. They’re a huge hit when we ice them with our old fashioned All Butter, All The Time Buttercream frosting.
Fresh Mint Chocolate Cupcakes
Rich moist chocolate and lovely fresh mint, this is a simple one bowl recipe.
- 2 1/4 cups white sugar
- 1 3/4 cups all-purpose flour
- 5/8 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 medium or large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tbsp fresh mint, chopped
- 1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C).
- Flour and grease 12 cupcake tins.
- Using a mixer, stir together the sugar, flour, cocoa, baking soda, baking power and and salt.
- Add the eggs, milk, oil and vanilla into the same bowl.
- Mix for three minutes on medium speed.
- Add the fresh mint to the boiling water and stir for 30 seconds.
- Stir in the boiling water last. IMPORTANT: Batter will be very thin. Pour into the prepared tins, filling each tin about 3/4 full.
- Bake 30 to 35 minutes, until a toothpick comes out clean.
- IMPORTANT: This batter is very, very thin; almost the consistency of paint.
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