Triple Mint Chocolate Cupcakes

Chocolate cake made with Bailey’s, Crème de Menthe, chopped Andes & Thin Mints. Frosted with Chocolate vodka, Andes & Thin Mint buttercream
 
Cupcakes– makes 28
2 sticks unsalted butter
¾ cup cocoa powder
½ cup Bailey’s
½ cup Crème de Menthe
2 cups granulated sugar
1 cup sour cream
1 ½ teaspoons vanilla
2 large eggs
2 cups all-purpose flour
¾ teaspoon baking SODA
½ teaspoon baking POWDER
½ teaspoon salt
30 Andes mints, chopped coarse
½ box Thin Mints, chopped coarse
+/- ½ cup chocolate chips
1. Preheat oven to 350 degrees F, line muffin tins w/ paper liners
2. Melt butter on low heat, then whisk in liquors, baking cocoa, and sugar until smooth
3. Bring to room temperature, then whisk in vanilla, eggs, and sour cream until combined
4. In a separate bowl, whisk flour, baking soda, baking powder, and salt together
5. Gradually add flour mixture to liquor mixture, beating on low until combined (approx. 2-3min)
6. Stir in Andes, Thin Mints, and chocolate chips
7. Fill muffin tins ¾ (or almost all the way) full, and bake for 15-19 minutes
 
Chocolate Vodka, Andes, Thin Mint Buttercream
4 ½ cups powdered sugar
1 ½ cups (3 sticks) unsalted butter, room temperature
5 tablespoons chocolate vodka
10 Andes, chopped fine
8-10 Thin Mints, chopped fine
+/- green food color
+/- 14 Andes, cut in half (garnish)
+/- 7 Thin Mints, quartered (garnish)
1. Cream butter, add 3 cups powdered sugar, beat until combined
2. Add 3 tablespoons vodka, beat until combined
3. Alternate adding remaining powdered sugar and vodka, starting and ending with powdered sugar, beat between each addition
4. Add chopped Andes & chopped Thin Mints, and green food color, beat on low until color is blended
5. Frost your cupcakes and garnish with quartered Thin Mints and ½ of an Andes
 
posted 4/8/13
 
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