Mint Julep Cupcakes

26 Jul

Chocolate Mint Julep cupcakes

1/2 cup butter, room temperature

1 cup sugar

4 eggs

4 ounces bittersweet chocolate, melted and slightly cooled

1 cup all-purpose flour

1 teaspoon vanilla extract

2 1/2 teaspoons mint extract

1 tablespoon bourbon

Preheat oven to 350°F. Grease and flour or use cupcake liners on one cupcake pan.

In a mixing bowl, cream butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs one at a time. Mix in melted chocolate, flour, vanilla, and mint extract. Stir in bourbon. Spoon into the pan and bake 15 minutes or until a toothpick inserted comes out clean. Let cool completely.

Minty Whipped Cream

16 ounces cream cheese

1/2 cup confectioners sugar

1 cup heavy cream

1/2 teaspoon mint extract

Beat cream cheese and confectioners sugar in a mixing bowl. Beat in heavy cream and mint extract. Refrigerate.

Spiked Chocolate Sauce

1/4 cup heavy cream

1/2 cup sugar

2 ounces semisweet chocolate, chopped

1 tablespoon butter

1 tablespoon bourbon

In a saucepan over low heat, whisk together cream, sugar, chocolate, and butter until smooth. Remove from heat and stir in bourbon. Let cool at least 15 minutes.


12 sprigs fresh mint (optional)

Split the cooled cupcakes in half placing the bottom on individual serving plates. Top with cream. Replace the tops and spoon the sauce over them. Garnish with mint sprigs. Enjoy!

adapted from Booze Cakes


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