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It’s that time of year again! Not only is St. Patrick’s Day rapidly approaching, but the Girl Scouts are back in action. Clearly I’m partial to cupcakes when it comes to baked goods, but I find it hard to resist buying a box or two of my favorite Girl Scout cookies, Thin Mints.
If you’re not putting Thin Mints in the freezer before eating them, you’re not living. And while I’m on frozen treats, I’ve surely mentioned my affinity for ice cream, so when deciding what to bake next, I tried to mix them all together. (For some reason, I’m reminded of this book.)
These mint chocolate chip ice cream cone cupcakes (say that ten times fast) are made of mint dark chocolate cake, frosted with mint chocolate chip frosting. I thought I may have overdone it with the mint extract, but these taste like a Thin Mint or Andes in cake form.
As I gear up for St. Patrick’s Day, I’m obviously gravitating towards baking anything green. I have a few more tricks up my sleeve, along with parties to bake for this weekend so I’m looking forward to the fun and festivities.
Happy Friday and Cheers!