February 26, 2013

Crème de Menthe Cupcakes

This recipe originally appeared on my first blog, Amy's Cooking Adventures, in May 2012.

Today’s recipe is a delicious Crème de Menthe Cupcake.  A chocolaty, minty cupcake topped off with a simple vanilla icing that's perfect for anytime!  Tint the frosting green and these are perfect for St. Patrick's Day!  Or leave them as is for an elegant baby shower or Mother's Day treat! 

Recipe Notes:
*I used Girl Scout Thin Mints in this recipe, but you can use grasshopper cookies or other mint cookies
*I used Andes Crème de Menthe Baking chips for the mint chips in this recipe

Crème de Menthe Cupcakes
An Amy’s Cooking Adventures Original Recipe

1 box Devil’s Food Cake Mix with pudding
3 eggs
1 ¼ cups water
½ cup canola oil
8 mint cookies, crushed, about ½ cup
½ cup mint chips

Crème de Menthe Ganache
¾ cup Crème de Menthe baking chips
1 ½ tbsp cream or whole milk

Vanilla Icing
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 tsp vanilla extract
4 ¼ cups powdered sugar

Preheat the oven to 350 degrees F and line 2 muffin tins with paper liners.

Combine the cake mix, water, oil, and eggs in the bowl of a stand mixer and beat until smooth, about 2 minutes.  Fold in the crushed cookies and baking chips with a spoon.

Divide the batter equally between 24 muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.  Move to wire racks and cool completely.

To make the ganache, combine the milk and mint chips in a small, microwave safe bowl.  Heat for 20 second increments, stirring each time until the chocolate is melted and smooth.  Pour the ganache into a shallow saucer and dip each cupcake into the ganache, covering the top evenly.  Set cupcakes aside until the ganache is set, about 10 minutes.

Meanwhile, prepare the icing.  Place the cream cheese into the bowl of a stand mixer and beat until smooth, 1-2 minutes.  Add the butter and beat until combined, an additional 1-2 minutes.  Stir in the vanilla.  Gradually add 4 cups of powdered sugar until completely combined.  Add the additional ¼ cup of powdered sugar to thicken the icing, if desired.

Place the icing into a piping bag and pipe the frosting onto the cupcakes.  Refrigerate any leftovers for 3-4 days.

Makes 24 cupcakes


  1. I found your page from Hungry LIttle Girl recipe link party. These look so delicious!

    Cynthia at http://FeedingBig.com

  2. Oh my! These look and sound delicious! I love chocolate and mint, so I am going to have to try these sometime!

  3. I think these are beautiful... and I'm sure they are delicious! I'm so glad you came to share at Super Saturday Show & Tell... come back again next week to party with me again :) xoxo~ Ruthie


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