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Mint Julep Cupcakes


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When you hear “Mint Julep”, you know your in the south.  A famous drink sipped on many a porch for over one hundred years.  Today’s recipe is a dessrt twist on that famous beverage.  These are great for an old fashioned southern picnic.  Give them a try for your Labor Day gathering.  I hope you enjoy them.

Mint Julep Cupcakes


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 4 eggs
  • 4 ounces bittersweet chocolate, melted and slightly cooled
  • 1 cup flour
  • 1 teaspoon vanilla extract
  • 3 teaspoons mint extract
  • 1 tablespoon bourbon
  • 1 recipe minty whipped cream (follows)
  • 1 recipe spiked chocolate sauce (follows)


Preheat oven to 350° F.  Grease and flour a 12-cup cupcake pan.

In a mixing bowl, cream butter and sugar for 3-5 minutes or until light and fluffy.  Beat in the eggs, one at a time.  Mix in the melted chocolate, flour, vanilla and mint extract.  Stir in the bourbon.  Spoon into the pan and bake 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely.

To assemble:  Split the cupcakes in half horizontally.  Top the bottom halves with minty whipped cream.  Replace the tops.  Place on a serving plate and spoon spiked chocolate sauce over the top.  Garnish with fresh mint leaves.  Makes 12 cupcakes.

Minty Whipped Cream

Beat 2 (8-ounce) packages of cream cheese with 1/2 cup powdered sugar in a mixing bowl. Beat in 1 cup heavy cream and 1/2 teaspoon mint extract.  Refrigerate.

Spiked Chocolate Sauce

In a saucepan, over low heat, whisk together 1/4 cup heavy cream, 1/2 cup sugar, 2 ounces chopped semisweet chocolate and 1 tablespoon unsalted butter until combined.  Remove from heat and stir in 1 tablespoon of bourbon.  Let cool at least 15 minutes.  Enjoy!

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Categories : Drinks and Desserts

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