Sunday, March 6, 2011
Girl Scout Inspired Cupcakes Part Two: Thin Mint
Wow, this weekend has been a bear. As I type this my back is killing me and I am more than ready for bed, but we managed to have an amazing surprise 60th birthday party for my dad and that's what counts. So even though I baked my butt off and don't want to see another baked good for a few weeks, I thought I would share that other Girl scout cupcake I promised. Tag a Longs are my favorite cookie but my husband likes the Thin Mints, so they were the logical next cupcake. As with the Tag a Long cupcake, I didn't want to just stick a cookie in there, I wanted to make a cupcake with the characteristics of the cookie. This one has a little bit of a grown up spin, since I added some of our beloved Sunergos coffee to the cupcake. The Thin Mint cupcake consists of a rich mocha brownie cupcake, semi sweet chocolate topping and a generous swirl of mint buttercream. As with the previous cupcake this one started with a mix. Check out the tutorial below for a how to and recipe.
1 box brownie mix prepared according to directions minus the water
strong brewed coffee, preferably Sunergos :)
1 stick softened butter
1/2 c. shortening
4-5 c. confectioners sugar
In the bowl of a mixer, beat the butter and shortening until fluffy. Add the mint extract, I use about 2 tsp. Add the confectioners sugar a cup at a time. Add the milk to thin the icing to the right consistency, 1 tbs at a time. It should be the consistency of toothpaste for piping. Place the icing in a piping bag fitted with an open star tip and pipe a generous swirl of icing. Then top with green sprinkles and a thin mint if desired.