This St. Patrick’s Day I thought I would share one of my favorite cake recipes – mint chocolate cake and cupcakes! They taste just like an Andes mint turned into a cake.
One of my favorite desserts growing up was cream de menthe brownies. They are brownies with a layer of mint and a layer of chocolate on top. We would store them in the freezer and they would last forever. We could keep pulling one out to eat every night. I would usually eat it frozen and rock hard because I was too impatient to wait for it to thaw.:)
For St. Patrick’s Day a few years ago I wanted to turn this childhood favorite into a cake. I took the brownie recipe and my Wilton vanilla buttercream recipe and created this *dare I say* masterpiece.
The first time I made this recipe I made the cake version. It is a chocolate cake with mint icing and chocolate “ganache”. I used Andes mints as decoration. I say “ganache” because this recipe just uses chocolate and butter. True ganache uses cream and chocolate. It still tastes and looks good, so I’m not complaining!
I loved the cake so much (this was back when I was still eating sugar) that I made this recipe again but decided to make it into a cupcake. Cupcakes are faster to make, so I wanted to try this alternative. I garnished each cupcake with an Andes mint cut diagonally.
I love Andes mints! So it’s no surprise that I would love these cupcakes! The cake is a boxed cake mix – can’t really get any easier than that. The icing is American Buttercream with cream de menthe. The cream de menthe adds color to the icing so there is no need to add food coloring. If the green is not strong enough, then the flavor is probably too weak too.
This is one recipe I will be keeping in my recipe box – and pulling out all year long. How about you? What are your favorite St Patrick’s Day recipes?
Andes Mint Frosting
- 1 cup Unsalted Butter 2 sticks
- 1 cup Shortening
- 2 teaspoons Vanilla Extract (Clear)
- 2 pounds Powdered Sugar (confectioners sugar) 8 cups
- 3 tablespoons Creme de Menthe Liquor
- 2-6 tablespoons Milk
In an electric mixer, beat the butter and shortening until light and fluffy.
Add vanilla and 2 tablespoons milk.
Slowly add powdered sugar while beating on low speed.
Once the powdered sugar has been incorporated, add creme de menthe.
Add milk to thin the icing as desired.
No Fail Ganache
- 6 Tablespoons Butter
- 6 oz Semi-Sweet Chocolate Chips
Melt the butter and chocolate chips in a small saucepan over low heat, stirring occasionally, until just melted. Then, remove from heat.
Allow to cool for at least 15 minutes before applying to cake. Ganache should be cooled, but not hardened and thick.
Putting hot chocolate on buttercream can melt the buttercream! Placing the cake in the fridge prior to applying the chocolate can help prevent melting.