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Dark Chocolate Creme de Menthe Cupcakes

Dark Chocolate Creme de Menthe Cupcakes

Happy St. Patrick’s day to you! I’ve had these on my mind for quite some time now, I’ve been plotting and scheming and planning my creme de menthe tactics, and this green-loving holiday seemed like the perfect time to make them. I’m warning you, if you are in the least bit hungry or craving anything even remotely sweet right now, don’t read any further unless you have the time to run to your kitchen and bake these right now. There is no avoiding it, you won’t be able to resist these.

I’ve had a cupcake realization – coconut milk just might be the best thing ever. While many of my cupcakes call for soymilk, including the original Rich Chocolate Cupcakes these are based on, I substituted coconut milk in this time. The result is a moist and fluffy cake, with an incredible depth of flavor. Rich and slightly nutty, but not in any way coconutty (great for those of us who aren’t particularly fond of the white stuff contaminating our truffles), there is something about the coconut milk that brings out the best in any chocolate flavor. And for these, I splurged and got some of the Special Dark cocoa powder, which explains why my cupcakes came out of the oven almost a midnight black.

The frosting is a rich and minty swirl of green mint and dark chocolate mint buttercreams, topped with an andes mint (my favorite – and the inspiration for these cupcakes). The flavor comes from Creme de Menthe flavor oil (can be purchased in an itty bitty jar here: http://www.bakeitpretty.com/item_321/Candy-Flavoring.htm), but that little jar goes a long way. A few drops of it in the frosting was more than enough minty flavor for a dozen cupcake swirls.

After eating one of these last night, Taylor and I soon realized that had it not been 9:30 at night, and had we not had a reasonable sense of self control, we just might have eaten the entire dozen right then and there. They are that good. In fact, here we are at 9:28 am on St. Patrick’s day morning, and I just might have to sneak one of these for breakfast.

Dark Chocolate Creme de Menthe Cupcakes

Dark Chocolate Creme de Menthe Cupcakes with Buttercream Swirl

Makes 12 cupcakes.

Ingredients:

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup dark cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

6 Andes mints, halved on the diagonal

For Frosting:
1 cup butter or margarine, room temperature
2 tablespoons soymilk, divided
1 1/4 cups confectioners' sugar, divided
2 ounces dark chocolate, melted
creme de menthe flavoring
green food coloring

Directions:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no lumps remain (or very few remain).

Pour into liners, filling each with 1/4 cup of batter. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1/2 tablespoon soymilk and mix to combine. Remove half of butter mixture to another bowl and set aside. Add 4 drops of creme de menthe extract and a few drops of green food coloring to remaining butter mixture, along with 1/4 cup confectioners' sugar. Beat until combined. Add remaining sugar 1/4 cup at a time and mix until light and fluffy, 3-5 minutes. Spoon frosting into one half of a piping bag, set aside.

Move remaining half of butter mixture back into the mixing bowl. Slowly add melted chocolate, and beat until fluffy and incorporated, 3-5 minutes. Add remaining 1/2 cup confectioners' sugar, a little bit at a time, mixing well after each addition. Add 3 drops creme de menthe flavoring, and more soymilk if needed. Beat until fluffy. Spoon into other half of piping bag, and pipe onto cooled cupcakes. Top with halved mints and enjoy!

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45 CommentsLeave a Comment →

  1. 1
    margie/mom
    Posted On March 17, 2009 at 9:52 am

    A work of art, almost too pretty to eat, ALMOST.
    What made the icing red (and green)?

    Reply

  2. 2
    margie/mom
    Posted On March 17, 2009 at 9:54 am

    oops, I get it, dark chocolate and green, looked a bit red in photo.

    Reply

  3. 3
    Posted On March 17, 2009 at 10:15 am

    These look like amazing festive cupcakes! I must try!

    Reply

  4. 4
    Posted On March 17, 2009 at 10:23 am

    That sounds delicious and the pictures are lovely! Now if only hubby was on board with mint. I don’t want to risk eating them entirely by my self.

    Reply

  5. 5
    Posted On March 17, 2009 at 10:31 am

    Oh don’t worry – Taylor has never been a fan of mint and he gobbled it down faster than I did. :) The frosting, with only a few drops of the flavor, isn’t overpowering at all. I also find the creme de menthe flavor to be less intense than straight mint or peppermint extract as well. :)

    Reply

  6. 6
    Michelle
    Posted On March 17, 2009 at 10:32 am

    OMG Yum!

    Reply

  7. 7
    Posted On March 17, 2009 at 12:34 pm

    Seriously impressive!

    Reply

  8. 8
    Posted On March 17, 2009 at 2:18 pm

    Great idea on using coconut milk, I bet the flavor it adds is outstanding. The cupcakes themselves are so cute, gorgeous and festive.

    Reply

  9. 9
    Posted On March 17, 2009 at 2:32 pm

    lovely piping :)

    Reply

  10. 10
    Sue
    Posted On March 17, 2009 at 2:35 pm

    I’m confused about the instructions. Vinegar? That’s not on the ingredient list! I don’t get it!

    Reply

  11. 11
    Posted On March 17, 2009 at 2:52 pm

    Whoops! My bad. :x I substituted coconut milk for the soymilk/vinegar mixture I used to use in this recipe. Changed the ingredients but not the instructions. Sorry about that! All fixed now! :)

    Reply

  12. 12
    Posted On March 17, 2009 at 3:07 pm

    Wow those look amazing!

    Reply

  13. 13
    Posted On March 17, 2009 at 7:04 pm

    delicioussss! i love the combination of chocolate and mint. so good.

    Reply

  14. 14
    Posted On March 17, 2009 at 7:34 pm

    Hi guys, this is Christie from Coco Bean. I just ran across your blog and realized that our story is alot like yours. My boyfriend Ian and I just started this blog and well… we named it after my cat. I loved the tidbit about your cat in the bio you posted! Anyways, your cupcakes are beautiful. In Montreal we celebrate St. Patty’s day on the Sunday after because this city throws the craziest st. patty’s parade.

    Reply

  15. 15
    Posted On March 17, 2009 at 10:08 pm

    dark chocolate and mint?? yum! i LOVE dark chocolate!

    Reply

  16. 16
    Posted On March 17, 2009 at 11:52 pm

    looks so yummy :)

    Reply

  17. 17
    Sue
    Posted On March 18, 2009 at 7:35 am

    I think I’m going to try these this weekend. Do you recommend salted or unsalted butter for the frosting? I would assume unsalted but I might be wrong.

    Reply

  18. 18
    Posted On March 18, 2009 at 7:46 am

    Hi Sue!

    I never use anything but unsalted butter. :) I figure if something needs salt, I’d like to add it myself thank you!

    Let me know how they turn out!

    Reply

  19. 19
    Posted On March 18, 2009 at 3:49 pm

    I’d never thought of using coconut milk in my chocolate cakes. Fabulous idea!

    Reply

  20. 20
    Posted On March 19, 2009 at 10:16 pm

    These cupcakes are beautiful. I’m bookmarking this recipe…I’ve gotta try ‘em; they simply sound fantastic!

    Reply

  21. 21
    Posted On March 19, 2009 at 10:50 pm

    These look so amazingly delicious. My boyfriend is obsessed with chocolate and mint, and he would go nuts over these cupcakes. Not only are these cupcakes gorgeous, but every component sounds so delicious. Wow, I so have to bake these!

    Reply

  22. 22
    Posted On March 20, 2009 at 10:30 am

    These look amazing! Your photgraphy is stunning.

    Reply

  23. 23
    Alanna
    Posted On March 21, 2009 at 9:13 pm

    Lindsay! I thought of you when I stumbled on this blog: http://www.cakespy.com/2009/03/sweet-art-tutorial-on-how-to-make-fake.html Harumph! The nerve of some people lol! Keep the fantastic work and blogs! =)

    Reply

  24. 24
    Gretchen
    Posted On March 23, 2009 at 9:03 pm

    I absolutely love your blog! I’m really looking forward to using a lot of your recipes. Strange question though, where do you find your cupcake liners? They are incredibly adorable.

    Reply

  25. 25
    Posted On March 23, 2009 at 9:56 pm
  26. 26
    sarah
    Posted On March 23, 2009 at 11:04 pm

    hey.. i was wondering where you bought those chocolates from.. the ones you used to top the cupcakes? i ate them when i was younger but i can’t seem to find them anymore. I’d really appreciate it if you could get back to me. p.s. your cupcakes look delicious!

    Reply

  27. 27
    Posted On March 24, 2009 at 8:01 am

    Hi Sarah! the Andes mints come in a green-wrapped box. Usually on the top shelf in the supermarket candy aisle. :)

    Reply

  28. 28
    Sue
    Posted On March 24, 2009 at 9:52 am

    I made these this weekend and they turned out wonderful. My swirled frosting wasn’t quite as perfect as yours, however. I had trouble spooning it into the bag side by side and ended up making a huge mess, but all in all they turned out very pretty and tasted delicious.

    Reply

  29. 29
    Jen
    Posted On March 24, 2009 at 12:12 pm

    I had problems with the buttercream in this recipe. Something was off. I usually use cultured unsalted butter but used regular unsalted. The buttercream tasted salty and I wonder if the proportions are off. I had to add lots more sugar and mint. Thanks for sharing.

    Reply

  30. 30
    Posted On March 25, 2009 at 3:32 pm

    Such a beautiful creation!

    Reply

  31. 31
    Jessi
    Posted On March 27, 2009 at 9:30 am

    How is the soymilk in the frosting? I’ve never really heard of people using soymilk for that before :) sounds interesting. Does it lend a different flavor? If I can’t get my hands on soymilk, is whipping cream or something else an acceptable substitute?

    Reply

  32. 32
    Posted On March 27, 2009 at 5:36 pm

    Hi Jessi –

    There’s so little soymilk in there it doesn’t affect the taste at all. :) But yes, you can easily substitute milk or heavy cream in it’s place with no ill-effects.

    Reply

  33. 33
    Posted On May 9, 2009 at 8:23 am

    Thank you your blog is very interesting. I cook all kinds of recipes but i write about what i know best: Italian cooking.
    Visit me at http://www.italianrecipesblog.com
    Thank you
    Tommaso

    Reply

  34. 34
    Posted On June 21, 2009 at 9:16 am

    Those look absolutely fantastic, too good to eat – thanks for sharing!

    Reply

  35. 35
    Posted On October 8, 2009 at 5:57 pm

    WOW! These look absolutely delicious. Chocolate and mint, my favorite combination. I cannot wait to make these. Thanks for the great recipe.

    Reply

  36. 36
    Joanne
    Posted On March 16, 2010 at 11:16 am

    Hi there….I’ve tried your Lemony Strawberry cupcakes before and they are amazing. Just made your Dark Chocolate Creme deMenthe Cupcakes and can’t imagine what could have possibly gone wrong. They actually did not even bake, only the tops firmed up slightly, it was one gooey mess. So disappointing. If you have any ideas on what could have happened to cause the problem with the chocolate ones, please let me know. Thank you.

    Reply

  37. 37
    Rebecca
    Posted On April 29, 2010 at 4:22 pm

    I was quite dubious about making these cupcakes at first. A cupcake with no butter or eggs sounded a bit unappetizing. But my, my, was I pleasantly surprised! These are light and wonderfully moist. It doesn’t take 5 minutes to get them into the oven. My cupcakes cracked a little on the top but no one will notice with the beautiful swirl of buttercream. My hips will wish I had never stumbled upon this recipe but my taste buds can’t get enough. Thanks for showing me not to judge a cupcake by it’s ingredients!

    Reply

  38. 38
    Barbara
    Posted On August 9, 2010 at 3:44 pm

    I’ve actually never baked anything from scratch before these cupcakes and although they did not turn out as expected, they were delicious. I was drawn to this recipe because it seemed possible. I’ve never seen a baking recipe that ever seemed possible for me to do before. It all had to do with the coconut milk instead of eggs. I have an unreasonable fear of eggs. I don’t like them and I don’t like cooking with them, so most cakes and pies are not an option… until now! However, I do have a question. My cupcakes sank in the middle just like the picture of that first batch you did. My cupcakes were trying to be doughnuts so I filled them with chocolate chips and they really were delicious, but I would rather them look like cupcakes. Any ideas on how to fix this. I checked them at 18 mins and that’s when they fell. Is it possible that I just needed to cook them longer and leave them alone? Is it the amount of flour? My husband swears it’s the coconut milk and that eggs would fix it all, but I don’t want to believe that. Please help my poor little, wanna-be doughnut, super-delicious anyway cupcakes!

    Reply

    • Posted On August 11, 2010 at 5:10 pm

      There are lots of reasons why your cupcakes could have sunk. Check your oven, make sure the temperature is accurate. The recipes are written for low-altitude, if you’re higher than a 3,000 ft or so you will have to make changes. Don’t overmix the batter. Don’t overfill your cupcake tins. Don’t open the oven during the cooking process. After you’ve checked all those things, and they still sink, try either decreasing the leavening just a bit, or adding another tablespoon or two of flour. The lack of eggs does make the cupcake a bit more fragile – but with some tweaking they should turn out just fine. :) Good luck!

  39. 39
    Posted On November 27, 2010 at 2:35 pm

    Hi, these cup cakes look amazing. I would really love to give it a try but i don’t know where to get the creme de menthing flavour, yhe only thing i found was pepper mint flavour. Please can you tell me where i can buy the creme de menthing flavour?
    thank you!
    SAIRA

    Reply

  40. 40
    Leah
    Posted On August 11, 2011 at 12:48 pm

    The cupcake turned out WONDERFUL, but I had some issues with the frosting. It was way too sweet, and the butter level was crazy high. Great job on the cupcake recipe though. They turned out absolutely perfect.

    Reply

  41. 41
    Becky
    Posted On September 9, 2011 at 1:20 pm

    These look wonderful! I’ve been looking for the a cupcake recipe for my sister’s wedding, (instead of having a cake made, they are having 10 or 12 family members and friends make their own cakes or cupcakes.) This one is perfect because they are going to Ireland on their honeymoon, it just fits! :)

    Reply

  42. 42
    Christi
    Posted On August 13, 2013 at 5:42 pm

    Is there a reason that there are no eggs in your cupcake recipes? I am new to following you and thought it was just this recipe or an error, but it appears most or all are made without eggs. I see you make macarons so I know it’s not an issue with eggs. I am just curious. Eggs help in the rising of cakes and cupcakes.

    Reply

    • Posted On August 14, 2013 at 7:51 am

      It’s intentional, and I think you’ll find that the eggless cupcakes are actually quite good – very tender. The cupcake bases are entirely vegan. Not that I am a vegan or have issues putting eggs in cupcakes, but I found for a while that I preferred the flavor/texture of the eggless cakes. :)

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