Mint

(10 g) baking powder (109 g) vegetable oil (113 g) unsalted butter (115.5 g) heavy whipping cream (120 g) sour cream (150 g) dark chocolate chips (150 g) semi sweet or dark chocolate chips (157.3 g) dark cocoa powder (160 g) all-purpose flour (169.5 g) unsalted butter (170 g) semi-sweet or bittersweet chocolate chips (173.25 g) heavy whipping cream (180 g) all-purpose flour (180 g) bittersweet chocolate chips (180 g) sour cream (187.5 g) powdered sugar, measured then sifted (200 g) granulated sugar (226 g) unsalted butter (226 g) unsalted butter room temperature (236.6 g) hot water (240 g) buttermilk (240 g)all-purpose flour (250 g) powdered sugar (275 g) buttermilk, room temperature (3 g) baking powder (345 g) cake flour (350 g) granulated sugar (350 g)granulated sugar (4.2 g) mint extract (4.2 g) mint extract or emulsion (4.2 g) vanilla extract (440 g) light brown sugar, packed (452 g) unsalted butter (5 g) salt (5.6 g) kosher salt (57.75 g) heavy cream (57.75 g) heavy whipping cream (6 g) fresh mint, chopped (6 g) salt (625 g) powdered sugar measured and then sifted (725 g) powdered sugar, (750 g) powdered sugar (8 g) baking powder (8 g) baking soda (8.4 g) mint extract (8.4 g) vanilla extract (88.5 g) good quality cocoa powder (88.5 g) good quality dark chocolate cocoa powder *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. 452 g unsalted butter, slightly cold 6 g cornstarch Green food coloring Green food gel Mint Oreo cookies or Thin Mints Mint Oreos or Thin Mints Mint Oreos, crushed Mint Oreos, crushed finely Peppermint or mint extract, cream cheese dark chocolate chips egg whites eggs eggs whites, fresh mint leaves green food coloring, optional heavy whipping cream large egg whites large eggs mini chocolate chips pinch of salt unsalted butter whole eggs