boozy cupcakes are fantastic.

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.

& these use up some of the thin mints we have been hoarding in the pantry & freezer overbought.

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