Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting

Name: Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting
Yield: Makes 24 Servings
Ingredients: 2 cups walnuts, toasted, cooled; 1 cup whole-milk ricotta cheese; 1/4 cup chopped fresh mint; 2 tablespoons honey; 1 cup all purpose flour; 1/2 teaspoon baking powder; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes; 1 1/4 cups sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup whipping cream; 1 tablespoon unsalted butter; 8 ounces high-quality white chocolate, chopped; 1 tablespoon green crème de menthe

By Marcel DesaulniersPhotographer Wyatt Counts

January 31, 2004

Image may contain Cream Food Dessert Cupcake Cake Creme Icing Confectionery Sweets and Birthday Cake

Wyatt Counts

These fudgy chocolate mint cupcakes get a double-dose of chocolate and mint from a white-chocolate mint frosting

Recipe notes