Crème de Menthe Cupcakes

Tomorrow is Mother's Day, so what better way to make Mom feel special than with a beautiful box of cupcakes?


Today’s recipe is a delicious Crème de Menthe Cupcake.  A chocolaty, minty cupcake topped off with a simple vanilla icing, this is the perfect way to show your appreciation for all of Mom’s hard work!

Recipe Notes:

*I used Girl Scout Thin Mints in this recipe, but you can use grasshopper cookies or other mint cookies

*I used Andes Crème de Menthe Baking chips for the mint chips in this recipe

Crème de Menthe Cupcakes

An Amy’s Cooking Adventures Original Recipe

Cupcakes

1 box Devil’s Food Cake Mix with pudding

3 eggs

1 ¼ cups water

½ cup canola oil

8 mint cookies, crushed, about ½ cup

½ cup mint chips

Crème de Menthe Ganache

¾ cup Crème de Menthe baking chips

1 ½ tbsp cream or whole milk

Vanilla Icing

1 (8 oz) package cream cheese, softened

½ cup unsalted butter, softened

1 tsp vanilla extract

4 ¼ cups powdered sugar

Preheat the oven to 350 degrees F and line 2 muffin tins with paper liners.

Combine the cake mix, water, oil, and eggs in the bowl of a stand mixer and beat until smooth, about 2 minutes.  Fold in the crushed cookies and baking chips with a spoon.

Divide the batter equally between 24 muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Move to wire racks and cool completely.

To make the ganache, combine the milk and mint chips in a small, microwave safe bowl.  Heat for 20 second increments, stirring each time until the chocolate is melted and smooth.  Pour the ganache into a shallow saucer and dip each cupcake into the ganache, covering the top evenly.  Set cupcakes aside until the ganache is set, about 10 minutes.

Meanwhile, prepare the icing.  Place the cream cheese into the bowl of a stand mixer and beat until smooth, 1-2 minutes.  Add the butter and beat until combined, an additional 1-2 minutes.  Stir in the vanilla.  Gradually add 4 cups of powdered sugar until completely combined.  Add the additional ¼ cup of powdered sugar to thicken the icing, if desired.

Place the icing into a piping bag and pipe the frosting onto the cupcakes.  Refrigerate any leftovers for 3-4 days.

Makes 24 cupcakes