Surprises In Store

It was a busy weekend, full of chocolate and mint cupcakes. If you like Andes mints, then you'll want to check back for the recipe. The picture didn't turn out as well as I had hoped, but it's hard to get good photos when hungry friends are surrounding you. These cupcakes are my go-to sour cream chocolate cupcake recipe with a mint buttercream. To make your own minty fresh buttercream:
1 stick unsalted butter, at room temp
1/2 cup butter flavored Crisco (I ran out of butter, )
3 cups powdered sugar
spearmint flavoring (I found mine at Sur la Table)

Cream the butter (and/or Crisco) using an electric mixer for approximately 2 minutes. Mix in the powdered sugar, flavoring and a few drops of green food coloring.

I used an open star tip to pipe on the icing. For a little fancy flourish, I melted some leftover chocolate ganache and drizzled it over the tops of these sweet treats.

The end result was like eating a giant Andes mint. Super creamy buttercream and rich chocolate cupcakes make any BBQ awesome!


Also, I've been plotting some new recipes lately, one being a very unique birthday treat for someone very special. I have noticed a lot of traffic lately from Google by those searching for dog-shaped cupcakes. Fine, I'll break down and do it. I will make canine cakes. Happy now?