WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes - light cream

Method

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
• Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes.
• Remove from the heat and leave to cool.
• Sift the flour, salt, and baking powder into a small bowl and set aside.
• Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes.
• Scrape down the sides of the bowl and add the eggs while mixing on medium speed.
• Scrape down the sides of the bowl again and switch to low speed.
• Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour.
• Reserve the remaining cream.
• Finely chop the chocolate and mix into the batter by hand.
• Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes.
• Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale.
• Add the mint-infused cream and continue beating.
• Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved.
• To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes.
• Garnish with a fresh mint leaf, if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.