PrissyCook

The other day, someone newer at work said, “I hear you make cupcakes, I’ve never had one.” It caused me to pause and think back to the last batch of cupcakes I had taken into work. Sure enough, its been at least three months.

Someone is going to get a special delivery on Monday.

These cupcakes are from Martha Stewart’s Cupcake book. This cake recipe was very moist. light and packed with peppermint flavor. The pictures below are the method we followed to chocolate cover the mint leaves. In our Arizona kitchen stays pretty warm. We had a hard time separating the chocolate from the leaves. We took our time working on one leaf at a time and kept the others in the refrigerator while we weren’t working on them.

Method: Chocolate Mint Leaves

18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled

Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate. (If chocolate drips onto top of leaf, gently wipe away with your finger.)

Drape leaves, chocolate sides up, over handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.

Gently grasp chocolate layer of each leaf with kitchen tweezers. Holding stem, peel off mint leaf. Store, refrigerated, in an airtight container for up to 2 days.

Martha Stewart Cupcake Challenge: 3/175

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Tags: chocolate, Cupcakes, garnish, Martha Stewart, method, mint, Peppermint