On March 20th we held our 2nd IHSA horse show of the season and therefore our 2nd Alumni bake sale. This bake sale raked in $80! We had brownies, cookies, cupcakes and set up in the perfect spot right outside the ring. I’d be craving to make Rocky Road and Thin Mint cupcakes for a while, and this was the perfect occasion to test my recipes. As with everything, they’re pretty easy because of my short cuts. Both started with a base of chocolate box cake.
Rocky Road Bake Chocolate Box cake as directed. Once cool, fill a piping bag with marshmallow fluff. Push icing tip into the center of cupcakes and fill with fluff. Next top with Dark Chocolate Icing (recipe below – mind blowingly amazing). Then garnish with mini marshmallows and crushed peanuts. These sold out so quick, I didn’t even have a leftover to buy to bring home to my husband.
Thin Mint Prepare chocolate box cake mix as directed. Fill each cupcake ¼ way, place an Andes mint in each cup and then top with more cake batter. Bake as directed. Once cooled, prepare Mint Buttercream – recipe from Tracey’s Culinary Adventures . I modified a bit because I thought it was too minty for my taste and it turned out terrific. Lastly, I topped the cupcake with a thin mint cookie.
Mint Buttercream
2 cups confectioners' sugar, sifted - I doubled this to 4 cups 4 tablespoons (1/2 stick) unsalted butter, at room temperature - I doubled this to a full stick 3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon mint extract 1/2 teaspoon saltgreen gel food coloring (optional)
In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes. Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes. If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.
