Vanilla Mint Chip Cupcakes

Mint chip cupcakes

You know when life just sort of sucks you into a tornado of stuff to do? There is so much going on around you and you feel like you can’t get it under control. I am in one of those tornados! Work is so very busy right now, exciting things are happening with my blog, and the demand to keep up is awesome, but difficult at times. I have been without my partner in crime for almost two weeks while he is traveling in Asia, and he will be gone for another week. I miss him dearly. However, with all that’s going on, I am so happy to be spending the weekend in Colorado with my family while my little brother graduates from college; and bonus, he called me yesterday to tell me he got a full time job in the medical field. I am so proud of him!

Okay, enough ranting. Thanks for listening, but lets move onto cupcakes. That’s why you are all here right? Today I am sharing Vanilla Mint Chip Cupcakes. Oh my word, these cupcakes… these cupcakes are in my top three favorites. You see, mint chip is my favorite flavor weather it is in ice cream, brownies or chocolate; you name it. I have seen lots of cupcakes with mint chip frosting, but a couple weeks ago, I found myself searching for an actual mint chip cupcake. I wanted the cupcake to be mint flavored, with chocolate chips and chocolate frosting.

Mint Chip cupcake

I am so in love with these. Even my boyfriend, (who, gasp, isn’t a fan of mint chip) enjoyed these cupcakes. They are the perfect balance of mint flavor cake and subtle chocolate chips. I topped them off with my absolute favorite dark chocolate frosting. I have to tell you that once you make this chocolate frosting, you might never make another chocolate frosting. I found a similar recipe a couple years back, scribbled it on a sticky note and now, I have not be able to locate it since. It continues to be my favorite frosting recipe.

Mint Chip Cupcakes

Vanilla Mint Chocolate Chip Cupcakes
Makes 24 cupcakes

1 Box Vanilla cake mix

1/4 C Dry instant vanilla pudding mix

3 Large Eggs

½ C Vegetable oil

1 C Buttermilk

3/4 C Sour cream

1 tsp Pure vanilla extract

1 1/2 tsp Mint extract

1/2 C Mini chocolate chips

  • Preheat oven to 350°
  • Combine all ingredients in a bowl, except chocolate chips, and mix thoroughly. I like to fold my chocolate chips in last once the batter is mixed.
  • Fill lined cupcake pan 2/3 full. Bake for 12-15 minutes. Check your cupcake for doneness by inserting a toothpick into the center of the cupcake. If your tooth pick comes out clean, your cupcake is done. Allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool.

Mint Chip Cupcakes

Dark Chocolate Frosting

1 1/3 C Dark chocolate cocoa powder, sifted

1 C Butter at room temperature

1 Package cream cheese (8 oz) at room temperature

3 tsp Pure vanilla extract

4 C Confectionary sugar

2 tbsp Milk

  • Allow butter and cream cheese to come to room temperature.
  • Using a fine sieve to sift the cocoa powder, eliminating any clumps.
  • Once softened, combine butter and cream cheese in a large mixing bowl and beat on medium speed until well combined.
  • Slowly add cocoa powder and continue to beat on medium speed until you achieve a smooth consistency. Add vanilla extract. I like to add the vanilla extract after the cocoa powder too help keep the mixture from getting dry and clumpy to quickly.
  • Continue by adding 2 cups of powdered sugar, followed by 1 tablespoon of milk. I alternate the powdered sugar and milk because the frosting will get clumpy. Add the last two cups of powdered sugar and 1 tablespoon of milk. Here is where you need some patience, and you might need to increase the speed of your mixer up one notch. The frosting takes a little time to cream together in order to get a silky smooth finish. If you feel your frosting is still too thick, add 1 teaspoon of milk until desired thickness.

I used an open circular tip to frost my cupcakes and topped them with chocolate sprinkles. I still have dreams about these cupcakes! Good thing my birthday is coming up, because someone will be making themselves some vanilla mint chocolate chip cupcakes.

Mint Chip Cupcake

Lemon Raspberry Shortbread Magic Bars

Seven layer bars

Did everyone have a good weekend? I did some serious catching up on my sleep and made more desserts than I intend to ever make again in one weekend. I have a busy next couple of months, which means less time for baking, but hopefully not less time for blogging!

So I have some exciting news to share. Over the next several months, I will be partnering with Walkers Shortbread as an official Walkers Blogging Ambassador and I couldn’t be more excited. I received a shipment of Walkers Shortbread Cookies and immediately opened the chocolate chip cookies; I didn’t share. Thankfully, I hadn’t eaten lunch that day and had plenty of room for cookies. Walkers generously sent me several boxes of cookies to try. My favorite, besides the chocolate chip, was the lemon and the vanilla shortbreads. So I knew I was going to make something special with these cookies.

Seven layer bars

Today, just for you, I made Raspberry Lemon Shortbread Magic Bars. You know magic bars, seven layer bars, the best type of bars on earth; they all live in the same category. The best part about making these bars, is that you can totally customize the bars to your own taste. You can substitute the nuts or chocolate or even your favorite  jam. Continue reading

Happy Mother’s Day

I just wanted to drop by and wish a very HAPPY MOTHER’s Day to all of the mama’s out there! My mom is far away in Vermont, but I do get to see her in just four days and I couldn’t be more excited! It must be pretty exciting for my mom to see her last child graduate from college this week! My mom is a pretty stinking amazing woman. I admire my mom for her strength and independence. The woman does just about anything. My mom loves the outdoors, so many of my childhood memories of summer vacations include fishing and camping and winter spent skiing. I love that in my adult life, we are still spending time at the mountains together, but thankful, our outfits are a little bit better. Happy Mother’s Day Mom!

1987- I was one

1990

I’ve been killing it since 1993

2011

2012

 

Strawberries and Cream Muffins

Zulka sugar recipe

Mother’s day is coming up this weekend, as if you didn’t already know that! My mother lives on the other side of the country, but I am so excited because I get to see her the following weekend! Mother’s day is awesome because it’s one of the few days a year that it is acceptable to eat breakfast in bed. I mean, I would eat breakfast in bed all the time if I could. We always got up early to make breakfast for my mom and made her stay in the bedroom until we were finished. So why not try making your mom some muffins this weekend?

Zulka sugar recipe

We are in the midst of strawberry season here, and I LOVE strawberries! I have been looking for every excuse to bake with them, how else am I going to get rid of the five containers I bought? I looked through dozen of strawberry muffin recipes to figure out what I wanted to do and I am so pleased with the results. I had a few requirements for this recipe. I wanted something with yogurt or sour cream, buttermilk and I wanted to try out my Zulka Pure Cane Sugar. Continue reading

White Chocolate Cookie Butter Filled Cupcake

Cookie Butter Cupcakes

How is everyone feeling today? Maybe a little bit worked from the weekend? Well let’s take your mind off of all the beer and margaritas you consumed this weekend. Today we are talking cupcakes, sweet, sweet cupcakes. These white chocolate cupcakes have a hidden cookie dough center and are topped with a creamy cookie butter frosting that will leave you wanting more.

I love the white chocolate cupcake base, because it really compliments the sweetness of the frosting. Plus, you get the cookie dough center, which, let’s face it, egg-less cookie dough is probably the most addicting snack there is. I made a batch of these for a BBQ over the weekend and guests didn’t hesitate for seconds! The most fun part about it was watching one of the little girls lick the frosting off the cupcake like an ice cream cone, finishing it off with a fork and then sticking all four fingers in to get the last bite of frosting off the cupcake. That, my friend, is dedication.

Cookie Butter Cupcakes

There are a few steps involved in making these cupcakes, but the end results are totally worth it. Make sure to leave your butter on the counter for a while so it’s at room temperature. It makes creaming the butter so much easier!  I start by making the cookie dough centers. To complete this cupcake you will need TWO jars of cookie butter spread, as I use a double recipe of the frosting, please see below. Continue reading