Happy St. Patrick's Day everyone! Here is a simple and festive recipe for the holiday. The mint frosting is very subtle and the cake is "semi-homemade" which makes for a really quick baking night. And the Thin Mint on top....really good! Cheers to the Irish (hi Mom), enjoy!
Ingredients
Chocolate Cupcake
- 1 cup sour cream
- ½ cup oil
- 1 teaspoon vanilla extract
- 3 eggs
- ¼ cup water
- ½ cup buttermilk
- Devil’s Food Cake Mix
Chocolate Mint Filling *double this recipe*
- 1/3 cup chocolate chips
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- ¼ cup confectioners' sugar
Mint Buttercream
- 8 oz cream cheese
- 6 tablespoons butter
- 3 cups confectioners' sugar
- 1 tablespoon heavy cream
- 1 teaspoon peppermint extract
- Green food coloring
- Girl Scout Thin Mints
2. Using a whisk, mix sour cream, oil, and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
3. Alternate adding the cake mix and water then oil, starting and ending with the cake mix.
4. Fill liners 2/3 full and bake for 15-18 minutes.
5. For the Chocolate Mint Filling: in small saucepan melt chocolate chips and heavy cream until melted (don't overheat!) Stir in peppermint extract and powdered sugar.
6. When cupcake come out of the oven, using a knife scoop a small circle out of the middle of the cupcake. Fill pastry bag or Ziploc bag with mint filling and cut a medium hole from the bottom corner of the bag. Pipe the filling into each cupcake. Cool cupcakes completely.
7. For the Mint Buttercream: Beat cream cheese and butter until light and fluffy (3-4 minutes). Add powdered sugar one cup at a time. Stir in heavy cream and peppermint extract and beat well. Add green food coloring.
8. Pipe buttercream onto cooled cupcakes. Top with half of a Thin Mint cookie if you have them :)
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