Thin Mint Cupcakes

FEBRUARY 25TH, 2015

YIELD: 12-14 cupcakes

INGREDIENTS:
For the Chocolate Cupcakes
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk or milk

For the Chocolate Ganache

2/3 cup chocolate chips
3 tablespoons heavy whipping cream
For the Mint Frosting
3/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 teaspoons mint or peppermint extract

2-3 cups powdered sugar

green food dye

DIRECTIONS:
For the Cupcakes
1.
2.
3.

Preheat oven to 350F and line pans with cupcake liners.

In a large bowl, whisk eggs, sugar, brown sugar, oil and vanilla extract together.
In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and
salt. Pour in half of these dry ingredients into the oil mixture and stir.
4.
Add milk and gently stir again and then add the rest of the dry ingredients. Be careful
not to over mix.
5.
Fill cupcake liners half full and bake for 15-20 minutes or until and inserted knife
comes out clean. Let cool.
For the Chocolate Ganache
1.

Place chocolate chips and whipping cream in a small microwave-proof bowl and
microwave for 40 seconds. Remove and stir and continue to microwave until smooth.
2.
Dip cooled cupcakes into the ganache and turn right side up to let set.
For the Mint Frosting
1.
2.

Beat butter until smooth.

Add vanilla and mint extract and beat again.

3.

Slowly add in powdered sugar until you reach your desired consistency (add milk if it
becomes too thick).
4.
Add as much green food dye as desired.
5.
Pipe on over ganache and top cupcakes with Thin Mints! I crushed a few cookies
and used them as "sprinkles".

Caf Mocha Cupcakes

JANUARY 29TH, 2011

YIELD: 24 cupcakes

INGREDIENTS:
FOR THE CUPCAKES
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 teaspoons instant espresso granules

FOR THE FROSTING

3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

DIRECTIONS:
FOR THE CUPCAKES
1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with
nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an
electric mixer fitted with a paddle attachment and mix on low speed until combined.

3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low
speed, slowly add the wet ingredients to the dry. Add the 1 teaspoons of espresso
granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the
coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a
rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin
tins.
5. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15
minutes, then remove them onto a cooling rack and cool completely.

FOR THE FROSTING

1. In a large bowl, sift together the confectioners sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioners sugar/cocoa
powder mixture, and continue creaming until well blended.
3. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low
speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until
you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

FOR THE GARNISH

Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50%
power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish
with a chocolate covered coffee bean.

NOTES:
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream
or milk.
- Cake adapted from Ina Garten