Makes 24

Cupcakes
•2 cups walnuts, toasted, cooled
•1 cup whole-milk ricotta cheese
•1/4 cup chopped fresh mint
•2 tablespoons honey
•1 cup all purpose flour
•1/2 teaspoon baking powder
•6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
•3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

•1 1/4 cups sugar
•3 large eggs
•1 teaspoon vanilla extract

Frosting
•1/2 cup whipping cream
•1 tablespoon unsalted butter
•8 ounces high-quality white chocolate, chopped
•1 tablespoon green crème de menthe