Mint and chocolate are a great combo and I’ve grown up devouring After Eight chocolates whenever I got the chance. These cupcakes are a dark, intense take in this flavour combo and make for a decadent dessert.
The mint comes through in each bite because it’s been infused in the butter. While the butter melts with the mint infusing in it, there is a gorgeous, sweet, minty aroma that permeates the whole space. An aroma you feel like eating, if you know what I mean. 
Once the infused butter is ready, you just go ahead with the usual muffin basics for the rest of the batter. Easy! 
Fill the muffin liners up to 3/4 level and bake for around 35-40 minutes till done.
The muffins are light and spongy while being decadent and just the right amount of minty.
You can eat these as is, but I find them even better with a lightly whipped ganache on top. Making the ganache is super easy and you can make it while the muffins are baking and then leave it in the fridge to cool down. 
How beautifully glossy is that!
Once the muffins are at room temperature, take the ganache out of the fridge and whisk it slightly, before transferring to a piping bag. Feel free to use any nozzle you like and pipe the ganache over the cupcakes.
These are now ready! Dig in!
Chocolate Mint Cupcakes
Ingredients
Cake:
100g butter – room temperature
1/2 cup fresh mint leaves
1/2 cup (60g) brown sugar
1/2 cup (50g) granulated sugar
1 egg
1 tsp vanilla extract
1/2 cup (100 ml) warm water
1/2 cup yogurt
1 cup (120g) all purpose flour (maida)
1/3 cup (25g) cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Ganache:
100 ml cream
150g dark chocolate
1/4 tsp salt
1/2 tsp mint extract
Fresh mint leaves for garnish
Directions
1. In saucepan, melt the butter with the fresh mint on low heat. Once the butter is melted and the mint is giving off a sweet aroma, switch off the heat and let the mix cool
2. Once it is at room temperature, remove the mint leaves and discard them
3. Pre heat the oven to 175C and line the pan with muffin liners
4. Transfer the infused butter into a larger bowl and whisk in the sugars till well combined (2 minutes)
5. Whisk in the egg and vanilla extract for around 30 seconds. Mix in the warm water for 10 seconds
6. In a smaller bowl, sift the flour, salt, baking powder, baking soda and cocoa powder
7. Add the flour mix into the wet batter in alternating turns with the yogurt (flour, yogurt, flour , yogurt, flour), mixing gently after each addition till just combined
8. Transfer the batter to the liners till 3/4 full and bake at 175C for 35-40 minutes (rotating the pan mid way) till cooked. The tester should come out clean and the cake should spring back to touch. Take it out and let the cupcakes cool
9. While the cake is baking, make the ganache. Chop the chocolate into small pieces and place in a bowl. Heat the cream in a pan till it just starts to bubble and then pour it over the chocolate and cover the bowl
10. Leave as is for 5 minutes, then remove the lid and whisk till you get a smooth ganache. Add the salt, mix well and cover. Keep in the fridge to cool for 15-20 minutes
11. Once the cupcakes are at room temperature, take out the ganache and lightly whisk till light and fluffy
12. Transfer into a piping bag and either pipe as is or with a nozzle of your choosing. Top each cupcake with a fresh mint leaf and serve
My Tuck Box 
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