I promised, not to long ago, to show my failures as well as successes. Well, here is a failure for you.
It was actually therapeutic to take this picture. Usually, I’d swear. Or cry. Or yell at my Husband for not doing the laundry, because that is somehow related in my mind. Instead, I took a picture and laughed it off the best I could.
Good thing these were only meant for the Husband, Kid, and myself.
So, yeah, mint and chocolate. A flavor combination as classic as peanut butter and chocolate. And almost as good.
Mostly I just want to make ice cream cone cupcakes again. And use one of my favorite ice cream flavors.
Use your favorite basic chocolate cake mix and add one cup of mini chocolate chips. Top with mint buttercream (see recipe below) and decorate with more mini chocolate chips or some chocolate syrup.
(Frosts 12 Cupcakes+)
1/2 cup unsalted butter, softened
1/2 cup shortening
1 tablespoon vanilla extract
1 teaspoon of mint extract
4 cups confectioners sugar, sifted
2-5 tablespoons of milk
With electric mixer, beat together butter and shortening until incorporated and smooth. Mix in extracts. Add confectioners sugar, one cup at a time with the milk, 1 tablespoon at a time, until desired consistency is reached.