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Kahlua Mint Cupcakes

Mint cupcakes, just in time for St. Patricks Day. I figured since I devoted the month of February to chocolate, why not devote March to green. That leaves it to Mint and avocado in my opinion. The only green food that looks appetizing is mint and there is only so  much you can do with mint that is not redundant and that is mostly in dessert format and well, avocado,  a lot more variety, just not as much for breakfast, but I will try to sneak in both.

This one is so darn pretty though that I couldn’t wait to share it with you. Now, I think box devils food cake is great, so if you are short on time, do the box. If you like to put in a little extra effort, use this recipe. I have tried many but really like this one and if you don’t care for mint, try a chocolate buttercream with these little darlings. Scrumptious too.

Kahlua Mint Cupcakes – Makes 24 regular cupcakesMint cupcakes

2 C sugar, 2 C flour, 1 1/2 tsp. baking soda, dash of salt, 3/4 C  hot chocolate powder, 2 sticks butter, 3/4 C Kahlua, 2 eggs, 2/3 C sour cream, and 1 TB vanilla

Mint Filling- 1/2 C chocolate chips, 4 TB heavy cream, 2 Tsp. mint extract. and 1/2 C powdered sugar.

Melt chocolate chips and heavy cream together in the microwave. Stir in mint extract and then powdered sugar. Fill insides of cupcake with filling.

Mint Buttercream – 8 oz. cream cheese, 6 TB butter (softened), 4+ Cups powdered sugar, 1 TB heavy cream, 1 tsp. mint extract and green food coloring.

 

Preheat oven to 325 degrees. Line a regular size muffin tin with cupcake liners and fill about 2/3 full of batter.

In a large bowl whisk together sugar, flour, baking soda and salt. Set aside.

In a saucepan, melt butter. Stir in Kahlua and simmer. Remove from heat and whisk in hot chocolate until smooth. Let cool slightly. Once cool, beat in eggs and sour cream. Pour into muffin liners and bake for about 15 minutes. Let cupcakes cool completely.

Once cupcakes are cooled, scoop out the middle with a baby spoon and fill with mint filling.

For buttercream, beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and mint extract. Add a couple drops of green food coloring and stir. Pipe butter cream over cupcakes. Drizzle with any mint filling you had left and top with and Andes mint.

 

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