St. Patricks Day Dark Chocolate Crème de Menthe Cupcakes with a Buttercream Swirl
St Patricks Cupcakes St. Patrick?s Day will soon be upon us and it seems that, no matter what your heritage, everyone celebrates it. If you?re planning a party but don?t have any idea what to make for a dessert,...
St. Patrick?s Day will soon be upon us and it seems that, no matter what your heritage, everyone celebrates it. If you?re planning a party but don?t have any idea what to make for a dessert, why not make some cupcakes? Everyone loves cupcakes?and everyone at your party is sure to love these cupcakes!
Many cupcake recipes want you to use soy milk. But if you want to add a slightly nutty, rich flavor to your cupcakes try replacing it with coconut milk. You?ll get fluffy, moist cupcakes without the taste of coconut but it will enhance the chocolate flavor of the cake. You may even indulge a little and purchase the Special Dark cocoa powder. The frosting is a combination of dark chocolate swirl and green mint swirl and the Crème de Menthe is what really adds to the flavor!
For the cake:
- 1 c. coconut milk
- 1 tsp. vanilla extract
- ? c. canola oil
- ¾ c. sugar
- ? c. dark cocoa powder (or Special Dark)
- ½ tsp. baking powder
- 1 c. all-purpose flour
- ¾ tsp. baking soda
- ¼ tsp. salt
For the frosting:
- 2 tbsp. soy milk ? divided
- 1 c. room temperature margarine or butter
- 2 oz. melted dark chocolate
- 1 ¼ c. confectioner?s sugar ? divided
- Green food coloring
- Crème de Menthe flavor
6 Andes mints ? cut in half diagonally
- Place paper liners in your muffin pan and turn on your oven to 350? F for preheating.
- Whip the sugar, vanilla extract, coconut milk and oil; beat until the mixture is foamy. In a different bowl, combine flour, baking soda, cocoa powder, salt and baking powder. Add these dry ingredients to the wet ingredients in two batches and mix until there are hardly any lumps or no lumps at all.
- Fill each muffin liner with ¼ cup of batter and bake 18-20 minutes. Make sure you insert a toothpick into the center of each cupcake to check for doneness. Move to a cooling rack and let the cupcakes completely cool.
- While the cupcakes are cooling, you need to make the frosting. In a mixing bowl beat the butter for 2-3 minutes or until it?s fluffy and smooth. Mix ½ tbsp. of soy milk into the butter then transfer half of the butter mixture to a different bowl and put aside. Add these ingredients to the butter that?s in the mixing bowl: two or three drops of green food coloring, ¼ c. of confectioner?s sugar and 4 drops of Crème de Menthe; mix well. Pour in a ½ c of sugar a little bit at a time and blend well for 3-5 minutes or until the mixture is fluffy and light. Scoop the frosting into half of a piping bag and put aside.
- Transfer the butter mixture from the other bowl back into the mixing bowl; then gradually pour in the melted chocolate and mix well for 3-5 minutes or until it?s fluffy. Add the rest of the confectioner?s sugar (½ c.) a little amount at a time and mix well until all the sugar is combined. Add in more soy milk if you need to and put in 3 drops of Crème de Menthe and whip until the mixture is fluffy. Grab the piping bag you had set aside and scoop the chocolate frosting into the other half of the bag; decorate each of the cooled cupcakes with the frosting and place an Andes mint on top of each cupcake.
You and your guests will love these cupcakes. In fact, you may want to make a second batch because they?ll be gone in a flash! You just might even want to hide away a few for yourself to enjoy the day after the party?perhaps for your breakfast.
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