After Eight Cupcakes
Not quite traditional - or Turkish for that matter, but tasteful enough to be shared with the world! These are, sort of, after eight cupcakes but with a softer and mild mint flavour to it. The cake is soft and fudgy and the mild mint flavour of the whipped cream gives it an excellent finish. Just a great combo really!
Ingredients for the cupcakes
- 1 cup of flour
- 1 cup of granulated sugar
- 4 tablespoons of Dutch process cocoa powder
- 2 medium-large eggs
- 100 ml of lukewarm water
- 50 ml/1/4 cup of vegetable oil
- 50 ml/1/4 cup of melted butter
- 3 tsp of instant espresso powder
- 1 tsp of salt
- 1 tsp of vanilla extract
- 2 tsp of baking powder
- 1 tsp of baking soda
For the frosting
- 1 cup of double cream
- 1/2 tsp of mint extract
- Powdered sugar to taste
- Some green food colouring
or, like I did:
- 1 cup of whipping cream
- 2 tbsp of mascarpone
- Two tbsp of coffee mate peppermint mocha
(as it's almost impossible to get your hands on double cream here in the Netherlands, I used mascarpone to firm up my cream. The same goes for the mint extract, I just couldn't find it anywhere! Though, as weird as it sounds, the coffee mate did a great job!)
1/4 cup of chopped dark chocolate
Some mint leaves
Making the cupcakes!
Preheat your oven to 325 degrees
Sift the flour, espresso powder and cocoa powder. Combine all the ingredients for the cupcakes in a bowl and whisk with a hand wisk until everything is well combined. Fill your cupcake cups with the batter and bake them in your preheated oven for about 20 minutes - or until your toothpick comes out dry and clean.
Meanwhile go on with making the chocolate mint leaves for the decoration.
Melt your chocolate au-bain marie (or in the microwave, if that's what you prefer). Take your mint leaves and dip the top side of the leaves in the melted chocolate. Make sure that you get as little chocolate on the back side of the leave as possible. The cleaner the back side, the easier it will be to peal of the leaves from the chocolate. Put your chocolate leaves on parchment paper and set them in your freezer for about 10-15 minutes. This will be enough to harden the chocolate. After the chocolate has hardened, peel off the mint leaves very gently! Now you have yourself some beautiful chocolate mint leaves you can use for decorating the cupcakes!
For the frosting
Combine all the ingredients for the frosting in a bowl, whip your cream with an electric mixer untill you have a thick, firm consistency. Keep an eye on your cream while you are mixing, it's very easy to overdo this and as a result, you will have butter instead of whipped cream. :) Put your cream in a piping bag and frost your cupcakes! (make sure that the cakes are completely cooled down before you start frosting them!)