Valentine Cupcake Treat

Try my refreshing cupcakes for your after dinner Valentine treat. The cool mint keeps your breath kissable sweet!
(finalist in The Morning Call’s 2009 Cupcake Contest )
Mint Condition Chocolate Cupcakes
(makes approximately 2 dozen cupcakes)
Cake Ingredients
2 cups flour
2 cups sugar
3/4 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup half and half
1 cup water
2 eggs
1/2 cup vegetable oil
1 teaspoon mint extract
1 teaspoon Godiva liqueur

In a large mixing bowl, stir together flour, sugar, cocoa, baking powder and baking soda. In a separate bowl, whisk together half and half, water, oil, eggs and extracts. Pour liquid mixture into the dry ingredients. Blend with an electric mixer on medium speed for 3 minutes or until batter is smooth and light air bubbles appear on the surface.
Pour 1/3 cup portions of batter into individual paper-lined cupcake tins. Bake in preheated 350 degree oven approximately 15 minutes or until toothpick comes out clean when inserted.

Filling
1 cup half and half
1 cup powdered sugar
1/2 cup Crisco
6 tablespoons flour
1/2 cup butter, softened
1/4 teaspoon salt
1 teaspoon Godiva liqueur
2 teaspoons cocoa
Cook half and half and flour together over medium heat, whisking constantly until thick and resembles whipped potatoes. Cool. Whip cooled mixture in an electric mixer on medium-high speed for 10 minutes or until light and fluffy. Add Crisco and butter. Beat. Add remaining ingredients and beat until light and fluffy.

Refreshingly Minty Frosting
3 cups powdered sugar
3 tablespoons butter
1/4 cup water
2 teaspoon mint extract
Cream together sugar, butter and extract. Add water one tablespoon at a time until desired consistency is reached.

Candied Mint Leaves
24 fresh mint leaves
1 egg white slightly beaten
1/4 cup super fine granulated sugar
3 to 4 drops mint extract
Rinse leaves and pat dry. Brush both sides of leaf with egg white. Cover completely. Dip leaf into sugar and shake off excess or dust egg-coated leaves with sugar.
Lay leaves in a single layer on waxed paper. Allow leaves to air dry in a warm place. Flip leaves if necessary to dry thoroughly.
Leaves are ready to use when completely dry. Store unused leaves in the refrigerator.

Use a pastry bag with a star or border tip to insert filling through the top of each cooled cupcake. Frost. Decorate with fresh mint sprig or candied mint leaves.