Since I would be making 100 cupcakes in four different flavors, I tried to make my life easier in any possible way. Well that was pretty much impossible since the flavors were somewhat complex. I was able to use the same icing recipe for the these cupcakes as well as the tagalong cupcakes (blog coming soon!). I was also under a little bit of an idea crunch since so many of my cupcakes are baked with alcohol! I'm so used to my "go to" mint ingredient being creme de menthe, which is not something I'm able to use when making cupcakes for a Girl Scout Event!
Instead, what I did was make my "go to" chocolate cupcake recipe and adapt it a little bit. I added some peppermint extract and some andes mints. I wish they had been a little more pepperminty, but I was pleased overall. The icing was just my traditional chocolate frosting, which I think is awesome. I then garnished with more crushed andes mints, which I think made the perfect thin mint cupcake. Definitely keeping these in my recipe box :)
Thin Mint Cupcakes
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 cup hot water
- 2 cups all-purpose flour
- 2/3 teaspoon baking soda
- 2/3 teaspoon baking powder
- 1 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter
- 1- 1/2 cups sugar
- 3 large eggs, room temperature
- 2 tsps vanilla extract
- 1 tsp peppermint extract
- 2/3 cup sour cream, room temperature
- 1 package andes mints
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Whisk together cocoa and hot water until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating until each is incorporated
- Add vanilla and peppermint extracts, then cocoa mixture, and beat until combined.
- Reduce speed to low and add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Stir in the chopped Andes mints
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake until a cake tester inserted in centers comes out clean, about 20 minutes.
- Transfer tins to wire racks to cool 15 minutes
Chocolate Buttercream frosting
- 1/2 cup shortening
- 1/2 cup (1 stick) butter
- 3 oz unsweetened chocolate squares, melted
- 1 tsp vanilla
- 4 cups sifted powdered sugar
- 1/4 cup milk
- Cream butter and shortening until blended and soft
- Add in melted chocolate and mix (You can melt the chocolate in a glass bowl for approximately 3 minutes on 50% power in the microwave or using a double boiler)
- Add in vanilla
- Add in sugar one cup at a time, making sure each is incorporated before adding the next cup
- Add in milk to get to the desired consistency. Use more if desired.
- Pipe or spread the frosting onto the cupcakes and then sprinkle with chopped Andes.
Icing adapted from Wilton
|The four cupcakes!|