This post is also available in: French
Yesterday was Mother’s Day in France. I’ve never understood why we don’t have a worldwide Mother’s Day. .. Anyway. When I was in High school, my bff called me completely stressed out on a Saturday and told me that she was in trouble because it was Mother’s Day on Sunday and that she hadn’t known it and that she hadn’t planned anything for her mom and of course why hadn’t told her !
I answered that I was surprised as well because I thought that it was in a few weeks … Then we found out that it was the USA Mother’s Day. She had been mistaken by her diary that her dad bought her there on a business trip. That’s how we learnt that Mother’s Day wasn’t the same day worldwide.
Do you remember that After Eight Cake I baked for my mom for her birthday earlier this year ? Well I don’t remember if I told you that she loved it so much that she refused to take the cake leftovers to her office and that she ate half the cake by herself.
Since then she was often asking me when I was going to bake her another one. I thought Mother’s Day would be the perfect occasion but I didn’t want to do the cake itself so I baked cupcakes this time. I decorated them like flowers so I gave her a bunch of After Eight cupcake flowers !
I surprised her on Thursday before leaving for work for the week end. She was really happy and she even let my dad and brothers have some cupcakes as well. For me no temptation this time as I am still not fond of the mint chocolate mix. But I have to confess that I ate some of the ganache and the buttercream left in the bowl though …
I tried to fill them with a piping bag but it didn’t really work out well. I’ve seen some videos of people doing it but maybe it depends of the temperature and consistency of both the cupcakes and the buttercream ? Have you had the same problem ? I know that I can carve a hole in the center and fill it but I really wanted to try the piping though … Any ideas ?
Have you baked something for your mom ?
After Eight Cupcakes (Serves 10)
Vegan Chocolate Mint Cupcakes: ( Makes 10 big cupcakes or 12 regular )
– 160 g / 5.6 oz / 1 1/4 cups flour All Purpose Flour
– 150g / 2.5 oz / 2/3 cup light brown sugar
– 60g / 2.1 oz / 1/2 cup unsweetened cocoa powder
– 54g /2 oz / 1/3 cup grape seed oil or other neutral vegetable oil
– 250 ml / 8.8 oz / 1 cup boiling water
– 20 fresh mint leaves
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp peppermint extract ( if you want the mint flavour to be more strong)
– 2 tsp apple cider vinegar
– 1 tsp espresso powder
– Place your fresh mint leaves into a small bowl and pour boiling water over it. Cover with a small plate and let it infuse for at least 5 minutes. Remove the plate and let it cool until just warm. Remove the mint leaves. Set aside.
– Preheat oven to 350°F (180°C). Line standard muffin tins with paper liners.
– Sift and whisk together the flour, cocoa powder, espresso powder, sugar, baking soda and salt in a medium bowl; set aside.
– In another bowl, mix together the mint infused water, peppermint extract if needed, oil and apple vinegar.
– Pour slowly the wet ingredients into the dry and stir (gently) with a wooden spoon or spatula until well combined (lumps free).
– Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
– Bake cupcakes until testers inserted into centers come out clean, about 20 minutes.
– Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
– Remove cupcakes from pan, and let cool completely.
Mint Condensed Milk Buttercream :
– 113g / 4 oz / 1 stick butter, room temperature
– 220g/ 7.7/ 2 cups confectioner’s sugar
– 25g/ 1 oz/ 4 tsp condensed milk
– 5 ml / 1 tsp peppermint extract
– In a bowl, beat butter until smooth and creamy.
– On low speed, add the 2 cups sugar. Beat until well incorporated.
– Add the peppermint extract and condensed milk.
– Keep beating until light and fluffy.
After Eight Ganache Frosting :
– 150g / 5.3 oz / about 18 After Eight thin mints, chopped
– 200g / 7 oz / Dark Chocolate, chopped
– 200 ml / 7 oz / 1/2 cup + 1/3 cup heavy cream
– Chop your chocolate and Afther Eight thin mints and set aside in abowl.
– Heat the cream over low heat. Bring to a simmer.
– Then, turn the heat off and pour in the chocolate and After Eights.
– Let it sit for a minute.
– When ready, stir and keep mixing until chocolate and cream are smooth.
– Refrigerate for at least 3 hours. Overnight is better.
Assembly of the cupcakes :
– Fill the cupcakes the way you prefer to do it (carve or piping bag)
– Frost with mint buttercream on the center of the cupcake and then frost around with the aftereight ganache.
– Best would be to refrigerate a few hours.
– Eat it. (Best part ever !)
Nb : Considering the ganache frosting, you want to let those cupcakes as long as possible in the fridge.
Bon Appétit !