Chocolate cupcakes with mint fudge

Ingredients:

Cupcakes

• 330 g unsalted butter, cut into pieces
• 1 cup cocoa powder
• 3 and 1/4 cups brown sugar
• 3 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 3/4 tsp salt
• 1 and 1/4 cups of sour milk or kefir
• 2 large eggs, room temperature
• 2 tsp vanilla extract

Topping

• 1 package (450 g) of powdered sugar (about 4 cups)
• 0.5 cup corn syrup
• 1/4 cup shortening or cocoa butter, softened
• 2 tsp peppermint extract

Glaze

• 220 g dark chocolate, finely chopped
• 1/4 cup corn syrup
• 1.5 tbsp unsalted butter

Preparation:

1. Position the oven rack in the middle position and preheat to 350°F (175°C). Line two metal muffin tins with paper liners.
2. Bake cupcakes:
   
   In a medium microwave-safe bowl, combine the butter, cocoa powder, and 3/4 cup water. Cover with plastic wrap and microwave until the butter is melted, about 2 minutes. Stir, then add the brown sugar.
3. In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir in the warm butter mixture. In another bowl, combine the buttermilk, eggs, and vanilla extract; fold into the batter to evenly distribute the ingredients, but do not overmix.
4. Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, 30-35 minutes. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
5. Prepare the topping:
   
   Using a mixer, beat the powdered sugar, corn syrup, shortening, and peppermint extract until a thick paste forms. Form it into a ball, place it between two sheets of parchment paper, and roll it out to a thickness of 0.5 cm (1/4 inch). (If necessary, microwave for 15 seconds to soften.)
6. Using a round cookie cutter or a 6-cm glass, cut circles from the mint fondant; gather the scraps and re-roll. Place a mint disk on top of each cupcake.
7. Prepare the glaze:
   
   Place the chocolate, corn syrup, butter, and 1/4 cup water in a bowl, cover with plastic wrap, and microwave on 50% power until the chocolate is melted, about 2 minutes. Stir, then cool slightly.
8. Spread the glaze over the mint topping, leaving a small border around the edges. Refrigerate until completely set, at least 20 minutes. Serve the cupcakes chilled.