St. Patrick's Thin Mint Cupcakes


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
3 eggs
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!

Mint Buttercream

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.


Scooping time!


Chocolate Glaze

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! =]



Mint Chocolate-SPIDER-Chip


BOO! Happy 2nd week of October, cupcake lovers!

So sorry for the randomness & lack of updates, finally figuring out the issues with the program I publish the blog with. Whew!

Just in time, because starting now, October-December I will be posting a holiday flavor of the week, every week!

Last week, the first week, I posted my Pumpkin Pie Latte cupcakes. And this week I will be featuring one of my new Halloween favorites, Mint Chocolate-SPIDER-Chip.

Yep, you heard right. One of my favorite ice cream flavors transformed into a Halloween cupcake. Life couldn’t get any better right?

Chocolate Cupcakes
-makes about 20-22

3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 cup cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips

1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
2. Add the eggs, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Fold in mini chocolate chips.
3. Divide batter evenly among liners, filling each about 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Heaping 1/2 cup, I love my chocolate chips!


Bunch of cute Halloween liners. & I didn’t end up using these sprinkles on the cupcakes, but they are super cute anyways, and will definitely use them soon!


Chocolate cupcakes, they almost look like brownies!


Mint Buttercream
-makes enough to frost about 24 cupcakes

3 sticks unsalted butter, softened
1/2 cup shortening
2-3 1/2 cups powdered sugar, to taste
1/2-1 teaspoon mint extract, depending on how strong you want the mint
5-7 drops AmeriColor Electric Green food coloring

1. Cream butter and shortening until fluffy. Sift powdered sugar, add 1/2 cup at a time until desired sweetness is achieved.
2. Add mint extract and food coloring. Mix until combined and smooth. Frost cupcakes.

Mint Buttercream, yum!


LOVE the lime green.

Piped chocolate spiderwebs and “BOO”s with chocolate melting wafers.


This is what you get if you’re a neighbor of hollicakes. The extras!


Like the creepy photos?!


And the cute spider cupcake stands? From the Halloween section at Target! $4.99 for a set of 4! So cool.


Dylan and I had so much fun taking these pictures; fog machine, candy corn & spooky lights!


Have I mentioned Halloween is my favorite holiday? LOVElove love it.

Do YOU guys have any fun Halloween cupcake/cookie/cake/brownie decorating ideas that you want to see featured on my blog?
Send me a Halloween decorating challenge & I’ll try my best to tackle it =]


Brownie Cupcakes!

Hi again! This has been a busy baking weekend for me! My boyfriend's brother's 16th birthday is today (March 1st!) and I promised I would make him some brownie cupcakes. It is even under my birthday requests! So I got out one of my favorite books, Martha Stewart's Cupcakes, and found the perfect recipe! Brownies with a mini Peppermint Patty hidden inside!

Mint-Filled Brownie Cupcakes
8 oz. semisweet or bittersweet chocolate, coarsely chopped
½ cup unsalted butter, at room temperature
1 cup sugar
¾ tsp salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder
12 small chocolate covered peppermint patties, such as York

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.

Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with another heaping tablespoon of batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.
Recipe found HERE.
For topping I whipped up 1 cup heavy cream and 2 T of powered sugar! And don't forget the chocolate sprinkles!



Happy Birthday Ryan!
<3holli