Well here's a recipes for some thin mint cupcakes.
Now, I'm retracing my steps to remember how I made them. (I know, I know, why the heck didn't I write this down when I was making them???)
Ok, first off you'll need to check out this girls website. Her chocolate cake recipe is kinda what I adapted this from. Best Ever Chocolate Cake recipe (She's got some really good recipes on her site). Basically, all I did was replace the jello pudding mix with the crushed thin mints.
- a whole box of thin mint cookies (one sleeve crushed up/one left for decoration)
- 1 cup chopped Andes mints
- 1 cup mini chocolate chips
- box of devil's food cake mix
- 1 teaspoon vanilla extract
- sour cream/greek yogurt (now with this part, I'm not exactly sure how much of each one I used b/c I'm trying to substitute oil in my cakes. So I think I did like half sour cream-b/c I was running low- and half yogurt. Looking back now, I'd say either add more yogurt or add more oil. b/c the cupcakes could have been a little more moist)
- 4 eggs
- 1/2 cup oil (preferably canola oil)
- 1/2 cup milk
I will have to do this recipe again and WRITE it down so I will have it! Hmmm, St. Patrick's Day is coming up, HEY --green cupcakes for kids' class?!?!?!! lol
Oh the best part.....frosting time!
- 1 lb. box of confectioner's sugar (I think I used about 3 1/2 cups maybe lil' more)
- 1 cup of shortening (I used one of the Crisco sticks)
- 1/2 tsp. peppermint extract
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1/3 cup heavy whipping cream
- green food coloring (optional)
Also, for the tops - just cut the leftover thin mints in 1/2 (whatever you have left from snacking on.....uh ah, I know. I did it too :) stuck on top.
I've gotten some requests on making some tagalong ones next.