Mint Chocolate Mini Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a 12-cup mini muffin tin with paper liners.

   Tip: Make sure the liners are in place to prevent the cupcakes from sticking.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and confectioners' sugar.

   Tip: Sift the dry ingredients to remove any lumps.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Beat in the eggs one at a time, followed by the Greek yogurt and peppermint extract.

   Tip: Make sure to scrape down the sides of the bowl again after each addition.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir in the melted chocolate until smooth.

6. 6

   Add the flour mixture to the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix.

7. 7

   Divide the batter evenly among the muffin cups.

   Tip: Fill the cups about 2/3 full.

8. 8

   Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

   Tip: Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   To make the mint chocolate filling, combine the melted chocolate, Greek yogurt, and peppermint extract in a small bowl.

   Tip: Mix until smooth and creamy.

10. 10

    To assemble the cupcakes, use a small knife or piping bag to fill a piping bag with the mint chocolate filling.

    Tip: Pipe the filling into each cupcake, about 1/4 teaspoon at a time.

11. 11

    Top each cupcake with a dollop of whipped cream and a sprinkle of chopped peppermint candies.

    Tip: Optional, but adds a fun touch!