Saturday, April 12, 2014

Chocolate Mint Cupcake Do-over

While planning the monthly offerings for the Dessert of the Month Club 
I knew these cupcakes belonged in March. 
















I make these every year about the time our shipment of Thin Mint Girl Scout cookies arrive. 

Keebler makes a similar cookie so you can make these cupcakes anytime, 
not just until you run out of GSTM...which is about a day in this house!











The originally posted cupcake is a great, quick way to get your chocolate mint fix but just wasn't special enough for the Club. So here's the homemade version:
Ingredients:
Cupcake-
1/2 c butter, softened
1 1/2 c sugar
2 eggs
2 t vanilla 
1 1/2 c flour
1/2 c cocoa powder (I use dark cocoa)
1/2 t salt
1 c buttermilk
12 Chocolate mint cookies

Directions:
Preheat oven to 350º.
Beat together butter and sugar until light and fluffy. 
Add in eggs and vanilla, mixing well to combine. 
In a separate bowl, combine flour, cocoa powder, baking soda and salt. 
Add half of the dry ingredients to batter and mix well to combine, followed by half of the buttermilk, mixing well to combine. 
Repeat with remaining dry ingredients and buttermilk, mixing well to combine.
Line muffin pans with liners, place a cookie in each liner and fill with batter, about 2/3 of the way full. 
Bake for about 15-20 minutes. 
Remove from oven and cool completely before frosting.

Frosting-
1/2 c butter, softened
2/3 c cocoa powder (I use dark cocoa)
3 c pwd sugar
1/3 c whipping cream 
2 t vanilla (use mint flavoring instead)
pinch of salt 

Directions:
Combine softened butter and cocoa powder. 
Add in powdered sugar, salt, flavoring and most of the whipping cream. 
Beat well, adding in small amounts of remaining whipping cream, until desired consistency is reached.
Pipe onto cooled cupcakes. 
Decorate with candy curls made from Andes Mints, if desired. 

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