Mint Cream Filled Cupcakes With Raspberry Mousse Frosting

recipe from Chockylit

makes 12 regular cupcakes

Cupcakes
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

To make the cupcakes

Preheat oven to 375 degrees.

Beat butter on high until soft, about 30 seconds.

Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds between each.

Whisk together flour, baking powder, and baking soda in a bowl.

Measure out milk and vanilla together.

Add about 1/4 of the flour to the butter/sugar mixture and beat to combine.

Add about 1/3 the milk/vanilla mixture and beat until combined.

Repeat above, alternating flour and milk and ending with the flour mixture.

Scoop into cupcake papers about 1/2 to 3/4 full (depending on whether you want flat or domed cupcakes).

Turn oven down to 350 degrees and bake for 20-22 minutes until a cake tester comes out clean.
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Mint Cream Filling
1/4 cup sugar
1/4 cup water
5 ounces mint
1 cup heavy cream

To make the filling

Bring sugar and water to a boil, stir until sugar dissolves.

Chop basil or mint and add to the mixture.

Boil for 3 minutes.

Cool to room temperature.

Beat heavy cream on high until stiff peaks form add the 5 to 6 tbsp of syrup to taste and beat until combined.
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Raspberry Mousse Frosting
2 cups fresh raspberries, rinsed
1/3 cup sugar
1 tablespoon unflavored gelatin
2 cups heavy cream
3 tablespoons sugar

To make the frosting

Combine raspberries and sugar in a saucepan and cook over medium heat.

Stir mixture until it is basically a liquid.

Stir in gelatin, continue to cook until dissolved.

Remove from heat and transfer to a medium sized bowl. Refrigerate overnight.

Beat heavy cream on high until stiff peaks form. Add the 3 tbsp of sugar and beat until combined.

Mix about a third of the whipped cream into raspberry mixture until well combined.

Fold in remaining whipped cream.