Mint and Chocolate Cupcake

To prepare the mint and chocolate cupcakes, start by sifting together the flour, cocoa, and baking powder in a bowl 1. In the bowl of a stand mixer fitted with a whisk attachment (or using the whisks of an electric mixer), beat the butter with the brown sugar 2. When you have a creamy mixture, add the room temperature eggs one at a time 3.

When the eggs are incorporated, add the previously sifted flour, one tablespoon at a time 4, and lastly the Guinness beer 5, then mix until you get a creamy and homogeneous mixture 6.

Take a muffin tin lined with cupcake liners and pour the mixture into each liner 7, leaving 0.4 inches of space from the edge. Bake in a preheated static oven at 350°F for 30 minutes 8 (or in a convection oven at 320°F for 25 minutes). Meanwhile, prepare the buttercream: put the water, sugar, and mint sprig in a small saucepan 9.

Dissolve the sugar over low heat and bring the mixture to 250°F 10 with the help of a cooking thermometer. When the syrup reaches the temperature, strain it to remove the mint leaves 11. Meanwhile, beat the egg yolks until you get a frothy mixture, then add the previously strained syrup 12.

Soften the butter and add it gradually, still beating 13. Finally, add the mint syrup 14. When the buttercream is ready, add the coloring (you can also use powdered or liquid colorants, adding them gradually to the mixture until you achieve the desired color). Mix well to combine. Put it in a bowl covered with plastic wrap 15 and store it in the refrigerator until ready to use.

Remove the cupcakes from the oven and let them cool. Put the cream in a piping bag with a star tip and decorate the cupcakes with a swirl of cream 16. Chop the chocolate into flakes 17 to garnish the cupcakes and finish the preparation by decorating each cupcake with mint leaves and chocolate flakes 18. Store the mint and chocolate cupcakes in the fridge until ready to serve.