they’re a fun way to put together all the flavors of a delicious cocktail, in a way that’s perfectly acceptable to consume in the middle of the day, without the undesirable side effects of actually overindulging in the real thing.
DIRTY GIRL SCOUT CUPCAKES
makes 24 cupcakes
FOR THE CUPCAKES
1 box thin mints, divided
3/4 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
FOR THE FROSTING
12 tablespoons unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
8 tablespoons mint bailey’s
preheat the oven to 350°. line two cupcake pans with liners & drop one thin mint into the bottom of each liner.
in a large bowl, or the bowl of a stand mixer, whisk together cocoa powder, espresso, flour, sugar, baking soda, baking powder & salt. add the eggs, water, buttermilk, vegetable oil & vanilla to the bowl with the dry ingredients & mix on medium high with the paddle attachment, or with a hand mixer, until smooth, about 2-3 minutes. scrape down the sides, if necessary.
fill the prepared cupcake liners 2/3 of the way full. bake for 18-20, rotating the pans halfway through, until a toothpick inserted comes out clean. let cool in the pans for about 5 minutes, then transfer to a cooling rack.
crush about a dozen of the remaining thin mints for the. set.
add the butter to the bowl of stand mixer fitted with the paddle attachment. beat on medium until fluffy & smooth. add in the confectioners’ sugar, a few heaping tablespoons at a time, until fully incorporated. add the mint bailey’s & continue mixing until fully incorporated, then bump up the speed to medium high & beat for about 4 minutes, until light & fluffy.
fold in the crushed thin mints, frost cooled cupcakes as desired & garnish with the remaining thin mints. bottoms up!
adapted from annie’s eats