Ingredients
Cupcakes
- 2 cups walnuts, toasted, cooled
- 1 cup whole-milk ricotta cheese
- 1/4 cup chopped fresh mint
- 2 tablespoons honey
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup whipping cream
- 1 tablespoon unsalted butter
- 8 ounces high-quality white chocolate, chopped
- 1 tablespoon green crème de menthe
Description
These Fudgy Chocolate Mint Cupcakes Get A Double-dose Of Chocolate And Mint From A White-chocolate Mint Frosting.
Bon Appetit Magazine
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