Chocolate buttermilk cupcakes, adapted from Honey and Jam (lovely pictures of her cupcakes!)
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
7 1/2 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, melted
7 tablespoons buttermilk
1 large egg
1 large egg white
Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 5 tablespoons hot water until a thick paste forms. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop batter into prepared tin. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Mint Infused Buttercream
4-5 fresh mint leaves
4 T light cream
3 sticks unsalted butter, softened
4 c powdered sugar, sifted
Combine cream and mint in small saucepan. Heat over medium (not boiling) for 5 minutes. Remove from heat, cool. Once cool, remove mint leaves from cream. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Add mint cream, beat until combined.
Reduce speed to medium. Add sugar, 1 cup at a time, beating after each addition, about 5 minutes.