Double Mint Dark Chocolate Cupcakes (St. Patty's Day Special!)

Contrary to what it may seem like, I do not eat cupcakes every day.

My husband had a special request for something in the chocolate mint category, and I figured St. Patrick's Day was a perfect occasion to try out this flavor combo for him.  When brainstorming, I knew I wanted a dark chocolate cake with a some sort of creamy mint filling, and a refreshing (and festive!) green mint buttercream on top.  I am not even 1% Irish, but who doesn't love a good holiday? Besides. . .  I like to think I look good in green, and these cupcakes do, too.

I adapted the dark chocolate cake and mint filling recipe from Dinners, Dishes & Desserts, and topped it with my favorite buttercream recipe spiked with a bit of peppermint extract.  And what cupcake
doesn't look 115% better with some ganache drizzled on top?  This cupcake was fudgey, rich, and refreshing all at the same time. 

I'd be pretty happy if I found these at the end of a rainbow.

Double Mint Dark Chocolate Cupcakes:
Cake by Dinners, Dishes & Desserts
Makes 12 cupcakes

Dark Chocolate Cupcakes:
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup canola oil
2 teaspoons vanilla
1 cup Nestlé® Toll House® Dark Chocolate Morsels

Mint Filling:
3 cups powdered sugar
3 tablespoons milk
1/4 teaspoon vanilla
1/8 teapsoon peppermint extract

Mint Buttercream:
1 stick butter, softened
1/4 cup shortening
1 lb powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk
dash salt
1/4 teaspoon peppermint extract

Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.  In a large bowl, sift together the flour, cocoa, sugar, baking soda and salt.  Set aside.  In a small bowl, combine the buttermilk, canola oil and vanilla.  Pour the liquid mixture into the dry ingredients and mix until everything is well combined.  Stir in the dark chocolate chips.  Fill each muffin pan until about 3/4 full.  Bake for 15-20 minutes or until an inserted toothpick comes out clean.  Remove the cupcakes from the pan and cool completely on a wire rack. 

To make the filling, mix together the powdered sugar, milk and both of the extracts.  The consistency will appear to be slightly thinner than frosting.  Set aside.

For the frosting, beat the butter and shortening in the bowl of an electric mixer until light and fluffy, about 1 minute.  Add the powdered sugar, vanilla, milk, salt, peppermint extract, and green food coloring (if desired).  Beat until fluffy, about 2 minutes, stopping to scrape the sides of the bowl if necessary.

Once the cupcakes have completely cooled, cut a small cone out of the center of each cupcake.  Fill with the mint filling.  Frost as desired with the mint buttercream.  Drizzle with chocolate ganache, if desired.