The “Thin Mint” Cupcake

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My niece and nephew turn 6 next month, but since their school year ends next week, their teacher wants to celebrate their birthday tomorrow. Which means we have the “honor” of bringing in cupcakes for the class, honor meaning more work. Being the designated baker of the family, the task fell to me to either bake cupcakes or to buy them.

Making things is my life. Heck no, I’m not buying pre-made cupcakes!

The kids requested chocolate and mint cupcakes (a rather refined choice, I thought, for soon to be 6 year olds) and so I descended upon the web for an answer. I settled on the recipe from My Baking Addiction, and defaulted to my trusty buttercream recipe from Savory Sweet Life with the addition of mint extract, instead of the suggested frosting/ganache on the thin mint cupcake recipe.

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I admit I have always just picked up a box of cake mix and topped it with a homemade frosting. I thought boxed mixes were plenty tasty and wonderfully convenient. I’ve done this for years, and now this recipe has changed me. I’m not sure I can go back to boxed mixes ever again. The texture is much nicer (fluffy and firm) and I like that I can make substitutions for ingredients. My palate must have become more refined over the years as I blindly trusted my naive opinion of pre-made cake mixes. That or I’ve become a food snob. Okay, it’s the latter.

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Anyway, this was an awesome recipe to use and the cupcakes came out wonderfully. I would probably invest in a better peppermint extract in the future (mine is a peppermint and spearmint blend) but I doubt any James Beard award winners will be sampling my goods.