Minty Dark Chocolate Cupcakes: a family Speciality

My word learning this week in response to One Word Sunday: Speciality hosted by Debbie at TravelWithIntent, is the difference between speciality and specialty. I had to look several times before I could spot the difference in the spelling of the two – may I plead aging eyes coupled with an aversion to reading glasses as an excuse?

• Speciality, could mean a pursuit/area of study/skill which one has put much time & effort into and are an expert in the area, or a branch of medicine/surgery. There are 2 roots from which it derives: Latin – specialis & Old French – especialite.
• Specialty, is used in North America synonymously as speciality, to refer to a branch of medicine/surgery. Or in law circles, a contract under seal. It derives from the Old French: especial/especialte.

I find these word curiosities extremely entertaining and a reminder that our English as it exists today is really a montage of so many cultures.

In considering a pursuit which we have put in much time & effort, I think of these minty dark chocolate cupcakes which are a favourite of Loving Husband and requested often by friends & family.

Sharing the recipe with you, the chocolate lovers.

We adapted these recipes from Benjamin Wong’s Cupcakes with Attitude.

Dark Chocolate Cupcakes (12-15 cupcakes) 

• 200g sugar
• 130g all purpose flour
• 60g cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 125 ml milk
• 4 Tbsp vegetable oil (I use olive oil)
• 1 tsp vanilla extract
• 125 ml boiling water

1. Pre-heat the over to 180 degrees centigrade.  Line muffin trays with cupcake liners.
2. Combine sugar, flour, cocoa powder, baking powder, baking soda & salt in a bowl.  Mix well.
3. Add egg, milk, oil & vanilla extract.  Beat well until glossy.
4. Gently stir in the boiling water.
5. Pour the liquid batter into the cupcake liners until about 2/3 full.
6. Bake for 35 minutes, or until a toothpick comes out clean.
7. Remove from the oven and let the cupcakes sit in the tray for about 5 minutes.
8. Remove cupcakes from the tray & place on wire rack to cool completely before frosting.

Minty Dark Chocolate Buttercream 

• 200g butter
• 1 tsp peppermint extract
• 200g icing sugar
• 85g cocoa powder
• 3 Tbsp water

1. Cream the butter until light & creamy.
2. Add peppermint extract & mix well.
3. Sift in icing sugar & cocoa powder.  Combine well.
4. Gradually add water, a little a time, beating it in.  Stop when you achieve the desired consistency.