Double Chocolate Cupcakes with Mint Simple Syrup
Father's Day

Double Chocolate Cupcakes

with Mint Simple Syrup

45 MIN
$13.99 9 Servings
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Vegetarian
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From the Test Kitchen

Looking to make a sweet treat for Father's Day? These rich cupcakes are ideal for any chocolate lovers—made with both semi-sweet chocolate chips and a cocoa powder frosting, which also features a homemade mint simple syrup. A garnish of chopped pistachios provides the perfect amount of crunch in each bite.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
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fresh
ingredients
Double Chocolate Cupcakes with Mint Simple Syrup
Title
  • 1 Pasture-Raised Egg
  • 1 bunch Mint
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • 1 cup Powdered Sugar
  • 6 oz Semi-Sweet Chocolate Chips
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 2 oz Salted Butter
  • ½ cup Sugar
  • ½ cup Sour Cream
  • ¼ cup Cornstarch
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Roasted Pistachios
time-saving
tips & techniques
step-by-step
instructions
Make the mint simple syrup
1 Make the mint simple syrup

Preheat the oven to 375°F. Wash and dry the mint; pick the leaves off the stems. Place the leaves in a small pot (tearing before adding). Add the powdered sugar and 1/2 cup of water; stir to combine. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until boiling and the sugar has dissolved. Turn off the heat and cover. Let stand at least 1 hour.

Make the batter & bake the cupcakes
2 Make the batter & bake the cupcakes

Meanwhile, line 9 rounds of a cupcake tin (or lightly grease a loaf pan). Place the butter and chocolate chips in a large bowl. Working in 30-second increments, microwave on high, stirring in between, until melted and combined. Add the granulated sugar, sour cream, and egg. Whisk to thoroughly combine. Add the flour and baking powder and stir until just combined (be careful not to overmix). Fill each round about 3/4 of the way up with the batter (or transfer the batter to the loaf pan) and spread in an even layer. Bake 22 to 28 minutes (cupcakes), or 35 to 40 minutes (cake), or until a toothpick inserted into the middle comes out with a few moist crumbs. Transfer the pan to a cooling rack and let cool completely.

Make the frosting & serve your dish
3 Make the frosting & serve your dish

In a medium bowl, combine the cocoa powder, cornstarch, and a pinch of salt; whisk to thoroughly combine. Place a strainer over a separate clean bowl. Transfer the mint simple syrup to the strainer and press on the mint leaves to release any additional syrup; discard the mint. Transfer the simple syrup back to the pot. Heat on medium-high until simmering. Once simmering, transfer to the bowl of cocoa powder mixture; whisk to thoroughly combine. Add the mascarpone and whisk until melted and combined. Let cool slightly. Roughly chop the pistachios. Transfer as much of the cooled frosting as you’d like to the cooled cupcakes (or cake) and spread in an even layer. Garnish with the chopped pistachios and flaky sea salt, if desired. Enjoy!

Tips from Home Chefs

Double Chocolate Cupcakes

Make the mint simple syrup
1 Make the mint simple syrup

Preheat the oven to 375°F. Wash and dry the mint; pick the leaves off the stems. Place the leaves in a small pot (tearing before adding). Add the powdered sugar and 1/2 cup of water; stir to combine. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until boiling and the sugar has dissolved. Turn off the heat and cover. Let stand at least 1 hour.

2 Make the batter & bake the cupcakes

Meanwhile, line 9 rounds of a cupcake tin (or lightly grease a loaf pan). Place the butter and chocolate chips in a large bowl. Working in 30-second increments, microwave on high, stirring in between, until melted and combined. Add the granulated sugar, sour cream, and egg. Whisk to thoroughly combine. Add the flour and baking powder and stir until just combined (be careful not to overmix). Fill each round about 3/4 of the way up with the batter (or transfer the batter to the loaf pan) and spread in an even layer. Bake 22 to 28 minutes (cupcakes), or 35 to 40 minutes (cake), or until a toothpick inserted into the middle comes out with a few moist crumbs. Transfer the pan to a cooling rack and let cool completely.

Make the batter & bake the cupcakes
Make the frosting & serve your dish
3 Make the frosting & serve your dish

In a medium bowl, combine the cocoa powder, cornstarch, and a pinch of salt; whisk to thoroughly combine. Place a strainer over a separate clean bowl. Transfer the mint simple syrup to the strainer and press on the mint leaves to release any additional syrup; discard the mint. Transfer the simple syrup back to the pot. Heat on medium-high until simmering. Once simmering, transfer to the bowl of cocoa powder mixture; whisk to thoroughly combine. Add the mascarpone and whisk until melted and combined. Let cool slightly. Roughly chop the pistachios. Transfer as much of the cooled frosting as you’d like to the cooled cupcakes (or cake) and spread in an even layer. Garnish with the chopped pistachios and flaky sea salt, if desired. Enjoy!

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