I wasn’t really thrilled with the Junior Mint cupcakes overall, but others seemed to enjoy it.
I started out with Cook’s Illustrated’s dark chocolate cupcake recipe. I think I’m going to try a new chocolate recipe because I think this one turns out a bit dry. While it was baking, I whipped up the marshmallow filling. This involved sprinkling a little gelatin over some water, then heating it up, then adding butter and most of a jar of marshmallow cream. I whipped until smooth, added peppermint extract to taste, then let it chill until thickened, but not completely gelled. After the cupcakes cooled, I cut a little cone out of the top.
I filled the cupcakes using a pastry bag filled with the marshmallow cream.
I cut the tip off of the cones so the tops would lay flat and covered them back up.
I made a little chocolate ganache by heating 1/2 cup of cream to boiling, then pouring over 5 ounces of chopped bittersweet chocolate. I added a tiny bit of peppermint extract for a slight mint flavor, then let it cool. When the chocolate was cool but still fluid, I spooned it over the cupcakes then smoothed with a knife.