Chocolate-Mint Leaves Tools and Materials Small paintbrush Fresh mint leaves Bittersweet chocolate, melted and cooled slightly Skewers Kitchen tweezers Cupcakes (any flavor) Swiss Meringue Buttercream (see below) Chocolate-Mint Leaves How-To 1. Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes. 2. Gently grasp each leaf with tweezers, and peel from chocolate. Frost tops of cupcakes with buttercream. Decorate with chocolate leaves. Swiss Meringue Buttercream yield: Makes about 5 cups Ingredients 1 cup plus 2 tablespoons sugar 5 large egg whites, room temperature Pinch of salt 1 pound (4 sticks) unsalted butter, softened, cut into pieces 1 1/2 teaspoons pure vanilla extract Directions Place sugar, whites, and salt in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Attach bowl to mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. Whisk in vanilla.