Chocolate cake made with Bailey’s, Crème de Menthe, chopped Andes & Thin Mints. Frosted with Chocolate vodka, Andes & Thin Mint buttercream… RECIPE HERE!
Mint & Chocolate is one of my favorite flavor combinations… right behind chocolate & orange, chocolate & peanut butter, and right in front of peanut butter & jelly. I also REALLY love Thin Mints. Like, so much that I bought 6 boxes when I saw the Girl Scouts out in front of the grocery store last month. Ok… I didn’t just see them, I went on to the Girl Scouts website and used the cookie finder. I’m almost embarrassed about this. Almost.
After demolishing a box… I realized that I should make something with at least one of the boxes. Thus, these Triple Mint Chocolate Cupcakes were born.
I’ve made another Mint Chocolate Cupcake before, and I didn’t really change much when I made this version. I used extra Crème de Menthe (instead of Kahlua), added the Thin Mints, and used less chocolate chips. I also filled the liners almost all the way to the top, instead of ¾ full, so I ended up with 28 cupcakes instead of 30. The batter was my favorite chocolate cake. Sadly… I think I chopped up my Thin Mints too much. If I make these cupcakes again I’ll probably use a whole Thin Mint in each cupcake. I’ll just fill the liner ½ way, put a Thin Mint on top, then cover it with more batter.
I used the same buttercream recipe as the original version, and changed out the Crème de Menthe for chocolate vodka. I also added Andes & Thin Mints to the frosting, chopped SUPER FINE. At this point… I would suggest using a food processor if you have one. I don’t, so my frosting was kind of chunky (and definitely NOT pretty)! I’m a little sad because I tried a cupcake last night and barely got any chocolate vodka flavor…
Over all… I really love these. AND I got a whole box of Thin Mints out of my kitchen (one less for me to demolish in a fit of “diet” rage bingeing)!
TONS of extra filling… it wasn’t really this lime green…
Look at the size diff…
close up of the mini PI’s.
Happy PI day!!
If you’re a Math Nerd (I’m not), or know some nerds or geeks… Then you know that Pi Day is coming up this week (3.14= March 14th)! I consider myself a partial geek. And if you’re Irish, like booze, or don’t live under a rock, then you know St. Patrick’s day is also coming up…
I really wanted to combine a dessert for both “holidays” so I thought I’d make Mint Whoopie PI(e)s!
It didn’t exactly work out like I thought it would. They came out pretty cute, and Hubs said they tasted good. But not minty. Hmph. I guess I need to back up a little bit…
I recently bought both a whoopie pie pan & a mini whoopie pie pan. In my defense I plan on multi-tasking with both. The full sized pan can be used for corn cakes, or muffin tops. And the min pan can be used for French Macarons (I hope).
I didn’t post a recipe because I used the Wilton Whoopie Pie version for my cakes, then used my Boozy Marshmallow Fluff frosting (from the Boozy S’mores Cupcakes) for the filling.
The cakes came out pretty yummy, but they’re much bigger than I thought they would be. The batter rose pretty high in both pans. For the large ones it was OK, but I ended up cutting the small ones in half before filling them. Basically I had double the amount of mini whoopies then the recipe said. Does that make sense?
As for the filling… I made the full amount from the recipe. It was WAAAAAAAAY too much! I’d suggest only making half. I used Crème De Menthe (and added some green food color)… and couldn’t taste even a smidge of boozy mint flavor in the filling. Total bummer.
But the good news about all the extra filling? I used (some of) it, in those neat-o little pretzel bites. Totally inspired by these ones from Shugary Sweets. She is a GENIUS… you should def check out her blog.
Basically I added some melted Candy Melts (about 50 pieces) to about a cup of the leftover frosting. Then I scooped a little bit on to a square pretzel and put another pretzel on top. Then you dip it in some more melted Candy Melt. It’s delish (but not minty). Let the candy harden, then EAT IT!
Happy Almost PI Day!
PS I used premade/ packaged decorating frosting to write out the Pi symbol.
Confession: I’m pretty embarrassed about how badly I’ve been slacking and not posting my weekly baking. I’ve been sort of apathetic the past month or so… lots of stuff going on… Neither Hubs or I have found a job yet, my mom & stepdad came to visit last weekend (and brought their hyperactive shepard-mix dog with them), then we headed over to my Nana’s place in MD Wednesday, so we could spend Thanksgiving with her… meeeeh, It’s not that I don’t love my family… I’m just so set in my ways I hate messing with my routine. AND my running routine was all messed up last week, mostly because I’ve also been kind of sick, and whatever’s wrong with my chest has been acting up again. Boo hiss.
But, because there’s really no excuse for being a downer… it’s time to update! I figured I’d just throw the ones I’ve missed into one super long post. Sorry!
I was feeling kind of lazy today (I usually take today off from running, but I had to “make up” the 2 days I missed last week) so I cheated and made White Chocolate PB&J Puppy Chow from The Picky Palate. You should browse her blog for some major food porn.
I should mention that at some point in my slackerness I lost the notes I took for the Brownies AND the scones. So I’m posting those from memory. Anyhow… here are the last 3ish weeks of baking! Enjoy!
Crème De Menthe Brownies
Not much to say about these… beside the fact that they are sooooo freaking yummy! I really like fudgey brownies, and these don’t disappoint me. However, I did second guess myself a few times during the baking. They don’t really seem “done” until they’re cooled completely. I guess it’s because they’re so fudgey. My Andes and both kinds of chocolate chips also melted completely away in the middle! The only place the chunks survived was closer to the edges. Weird.
This recipe was originally the Grand Marnier Scones from Janet at the Ashley Inn. I just changed out the GM for Bailey’s, and made mine half the size. Make sure you don’t over knead the dough, it makes it kind of tough. Otherwise I really love these. They’re supposed to be for breakfast, but Hubs and I definitely eat them as often as possible. I esp enjoyed them with a Bailey’s riddled coffee. Just sayin…
Bourbon Maple Cupcakes with Whipped Bourbon Maple Chocolate Ganache Frosting
Yah, so I really felt the need to make something (kind of) seasonal for Thanksgiving this past week. Hence the Wild Turkey American Honey I used in these cupcakes. Honestly, I also wanted another crack at the Maple Bacon Whiskey Cupcakes (without the bacon this time). They still caved in, and I still can’t figure out what I did wrong. Grrrr! These guys don’t have much flavor. I was really hoping the maple syrup would come out more, but all I could really taste was the ganache. Speaking of ganache… next time I make it to be whipped (as a frosting); I’ll probably use milk chocolate instead of semi-sweet. It’s not quite as sweet as I like. I also forgot to time how long it took me to “whip” it. I think it was close to five minutes, maybe as little as 3. Eeek! Overall these cupcakes are good, but not excellent, they could use a tweek or two. They did get eaten at Thanksgiving dinner with the family, and nobody spit ‘em back out so… success? Pretty close.
PS the section headers are links to the recipes!!