This recipe was SO yummy! Since it is March, I decided to choose something Irish, of course!
I adapted Martha Stewart's one bowl chocolate cupcakes by adding a sleeve of Thin Mint Girl Scout cookies!
The recipe calls for buttermilk. I feel guilty buying a quart of buttermilk, because either it goes to waste because I never need it all, or I decide to make everything that week with buttermilk...biscuits, fried chicken, pancakes, etc., etc. No good. So this time I decided to buy powdered buttermilk. You use the same amount of water as the recipe calls for buttermilk. It's easy and seems to have the same effect as real buttermilk!
Also, for some reason my frosting was really runny! I would recommend adding a little more cream cheese or powdered sugar than what the recipe calls for.
March's Recipe
From Martha Stewart's One Bowl Chocolate Cupcakes (plus special ingredient)
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons 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 safflower oil
1 teaspoon pure vanilla extract
1 sleeve of Thin Mint Girl Scout cookies!!!
Vanilla Buttercream Frosting
From Southern Living
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 cup milk
1 tsp vanilla extract
1) Preheat over to 350. Line cupcake tins with liners. Set aside.
In a large bowl sift together cocoa, flour, sugar, baking soda, baking powder and salt.
2) Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3) Fill paper-lined muffin cups 2/3 full of batter. Bake until tops spring back when touched, about 20 minutes or until wooden toothpick inserted in centers comes out clean. Remove cupcakes from the tin and cool on a wire rack. Repeat with the next dozen.
4) Meanwhile, prepare frosting.
In a medium bowl, beat butter and cream cheese on medium speed until creamy. Gradually add the sugar and continue to beat on low. As it gets thick alternate with milk one Tbls at a time until sugar is completely mixed in. Beat at least 3 minutes until it gets creamy and fluffy.
5) Spread frosting on top of each cupcake.
Makes 18-24 cupcakes
Amber's Name: March Madness (Thin) Mint
Sara's Name: St. Patty O'Mint
