Ah, the constant struggle of wanting to make festive food for every holiday. When it comes to St. Patrick’s Day, you typically turn to Irish soda bread or corned beef and cabbage. I didn’t so much have a desire to make either of those classic St. Patrick’s Day dishes, so instead I opted for an old favorite (re: my favorite). Cupcakes. But, I wanted to give them that St. Patrick’s Day flair, so I went to Pinterest to look for inspiration. There, I found Your Cup of Cake‘s recipe for Thin Mint St. Patrick’s Day cupcake recipe.
I swapped out the Thin Mint cookies for Andes mint chocolate bars. This recipe is a serious game changer. It’s not overwhelmingly minty. In fact, the peppermint extract goes in the frosting, so it’s easy to isolate the minty-ness if you want to leave out the mint at all. The cupcake recipe itself is amazing – it’s so moist and I honestly don’t think I’ve ever had a better cupcake. I might make the cupcake recipe this way every time from now on.
Chocolate Mint St. Patrick’s Day Cupcake Recipe
– 1 box Devil’s Food Cake Mix
– 3 eggs
– 1/2 cup butter, melted
– 3/4 cup sour cream
– 3/4 cup milk
– 2 tsp. vanilla extract
– 1 cup chocolate chips
– 1/3 cup heavy whipping cream
Mint Cookie Frosting
– 1 cup butter, softened
– 1 1/2 tsp. peppermint or mint extract
– 1 tsp. vanilla extract
– 4 cups powdered sugar, more if needed
– greed food coloring
– 1 tablespoon milk
– crushed Andes mints to sprinkle on top
1. Preheat oven to 350 degrees. Grease cupcake pan or add cupcake liners.
2. In a large bowl, add Devil’s food cake mix and stir to remove any lumps. Add the rest of the cake ingredients and stir.
3. Spoon cupcake batter into the cupcake liners.
4. Bake 18-20 minutes and let cool.
5. Create chocolate ganache by melting chocolate chips and heavy whipping cream together on the stovetop or microwave. Stir until smooth.
6. Top your cupcakes with a thin layer of chocolate ganache. I used a spoon and put a small drop on top and spread around with the back of spoon.
7. Make frosting by beating the butter, vanilla extract, and green food dye until fluffy. Slowly add in the powdered sugar and add in milk as needed.
8. If you want all the frosting to be minty, add the peppermint extract into the original butter mixture. I made mine half plain butter cream and half mint frosting. Do this by separating the frosting at this point into two bowls. Leave one alone and add mint and continue beating to the other.
9. Frost the cupcakes on top of the ganache layer using piping tools or just spread it with a knife. Top with crushed Andes mints. Add half of a Andes mint on top for decoration. (Optional: for the non-minty cupcakes, I topped with green sugar sprinkles).