Happy St. Patrick's Day everyone!
Since there has been an excess of Girl Scout Cookies around lately, I decided to turn them into cupcakes for St. Patty's Day!
St. Patrick's Day is always an over celebrated holiday at my house, since my birthday is the day after! These cupcakes just might be making an appearance this weekend =]
Thin Mint Chocolate Cupcakes
-makes about 32-36
12 thin mint cupcakes, ground in food processor
1 cup cocoa powder
2 1/4 cup AP flour
2 1/4 cup sugar
2 1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
4 tablespoons vegetable oil
1 teaspoon vanilla
1. Preheat oven to 375 degrees. Line pans with cupcake liners.
2. Place finely ground thin mints, cocoa powder, flour, sugar, baking powder, baking soda and salt in bowl with paddle attachment.
3. Mix on low speed.
4. In measuring cup mix together eggs, buttermilk, vegetable oil and vanilla. Slowly add wet ingredients to dry ingredients with mixer on low speed. Mix until combined.
5. Fill liners 2/3 full and bake for 20-22 minutes. Cool & frost!
5 sticks unsalted butter, softened
2-3 cups powdered sugar, sifted
1/2 teaspoon vanilla
1/4 teaspoon peppermint extract
2-4 drops green food coloring
1. In the bowl of an electric mixer, beat butter until smooth with paddle. Add 2-3 cups powdered sugar, depending on sweetness desired.
2. Add vanilla, peppermint extract & food coloring. Beat until smooth and creamy.
Thin mint dust!
The secret ingredient in these cupcakes!
The dry ingredients.
Wet ingredients ready to go.
8 oz bittersweet chocolate
1 tablespoon corn syrup
1/2 cup unsalted butter
1. Melt chocolate and butter in microwave safe bowl at 50% power, stirring every 30-45 seconds.
2. Once melted, add corn syrup and stir until smooth.
To Dip Cupcakes: I put my frosted cupcakes in the freezer for 10-15 minutes before dipping them. Helps secure the frosting to the cupcake so it doesn't melt off when dipped into the warm chocolate.
Glaze ready for dipping!
Enjoy the weekend & don't forget to wear green! =]