Wednesday, March 31, 2010

MSC | Mint Chocolate Cupcakes

Two words... Thin Mints!  If you love Thin Mint cookies then this is the cupcake for you!  

This past month, I didn't take part in the cupcake recipe that all Martha Stewart's Cupcake Club bloggers were supposed to create.  The reason being... warning, the next thing I am about to tell you is a little weird, but it's fact...  I hate fruit and I don't like it when people put fruit in cake.  As far as Cake and Co. goes, I made a decision in the beginning that I would not do fruit cakes, sorry all!  I am a chocolate, vanilla, caramel, toffee, coffee, mint and peanut butter loving kinda gal!

So, I departed from this month's recipe and baked this fabulous recipe because Ty asked for it!  The cupcakes were moist and were literally Thin Mints in cupcake form.  The recipe is a definite bake again.  I decided to top my cupcake with Thin Mint cookie crumbles and vanilla mint Swiss Meringue Buttercream.  For Christmas, my father bought me a couple cupcake recipe books and I have been wanting to try this new frosting technique I read about in Cupcakes: Luscious bakeshop favorites from your home kitchen by Shelly Kaldunski


To purchase this book, visit Amazon

 She uses the Wilton #104 tip to create a ribbon frosting effect. 
I love the look!  I'm a big fan of ruffles in fashion and now I have ruffles on cake!



Happy Wednesday!  Have a wonderful Easter weekend!
~Danielle

6 comments:

  1. i made my own Thin Mint cupcakes using Marthas recipes too

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  2. wow!!! really beautiful frosting! how creative!

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  3. Kelson, what did you think of the cupcakes?

    Thanks Judy! Congrats on the new job!

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  4. They were beautiful and they tasted BETTER than they looked. MMmmmmm...
    I love the new look of the blog too!

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  5. Love the look.. reminded me of lovely ribbons... must remember Wilton 104!

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  6. Gorgeous cupcakes - now I want to run out and get that Ateco tip! Mmm, thin mints.

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