1 ¾ c. all –purpose flour
2 TB. Unsweetened cocoa powder
2 tsp. baking powder
½ tsp. baking soda
½ c. light brown sugar
Scant 1 c. chocolate mints or mint-flavored chocolate, chopped
1 egg, separated
Pinch of salt
7 TB butter, melted
½ c. sour cream
½ c. milk
FOR THE MINT CREAM ICING
½ c. whipping cream
¼ tsp. peppermint extract
1-2 drops green food coloring
4 TB superfine sugar
1 c. pistachio nuts, chopped
1. Preheat oven to 400. Grease 10 cups of a muffin tin.
2. For muffins, mix flour, cocoa powder, baking powder, baking soda, sugar and chocolate mints in a large bowl.
3. Put the egg white and salt in a clan bowl and whisk until soft peaks form. In a separate bowl, mix yolk, melted butter, sour cream and milk. Pour milk mixture into dry ingredients and mix to combine. Add the whisked egg white and fold in.
4. Spoon batter into the muffin cups, dividing evenly. Bake for 18-20 minutes until firm to touch. Cool in pan 10 minutes and cool on wire rack.
5. To make icing, whip cream in a bowl until soft peaks form. Add extract and green food coloring, then whisk in sugar a spoonful at a time until mixture is stiff. Spoon or pipe the icing on muffins then scatter with nuts. Serve within 1 hour of icing.