Chocolate Cupcakes with Candied Mint

CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING AND CANDIED MINT
Adapted via Trophy Cupcakes and Parties! and NY Times Cooking, see also Vegan chocolate cupcakes variation.

Chocolate Cupcakes - makes 2 dozen
3 cups all-purpose flour
1 1/4 cups cocoa powder*
1 1/2 teaspoons baking soda*
2 1/2 teaspoons baking powder*
3/4 teaspoon kosher salt
3 eggs*
1 1/2 cups milk*
3/4 cup sunflower oil or melted butter
2 tsp vanilla extract
2 3/4 cups sugar*
1 cup boiling water or coffee*
1 tsp instant espresso (optional)

*[Note for Vegan dairy-free variation: omit eggs and milk, reduce cocoa to 1/2c extra dark cacao, increase to 2 tsp baking soda, omit baking powder, add 2 tbsp white vinegar, reduce to 2c brown sugar, increase water or coffee to 2 cups.]

Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake liners and set aside.  In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Combine the eggs, milk, oil, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and dry ingredients. Blend at low speed, then increase the speed to medium and mix until the batter is completely smooth, about 2 minutes. Remove the bowl from the stand and add the boiling water and stir with a wooden spoon, carefully so that it doesn’t splash, until the batter is smooth again. It will be thin. Let the batter rest for 15 minutes and stir gently before using.

Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of a middle cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to cool completely.

Cream Cheese Frosting
1 8oz package cream cheese
1/2 cup softened unsalted butter
1/2 cup powdered sugar
1 tsp vanilla extract

In the bowl of a stand mixer with a paddle attachment combine the cream cheese, butter, vanilla.  Add powdered sugar, increase the speed to medium high then beat for three minutes, until light.

To make the sugared mint leaves, coat fresh leaves in lightly beaten egg whites, Then dip in fine sugar.  Place the leaves on a plate to dry overnight. I also added pomegranate seeds for decoration.