Wednesday, June 27, 2012

Guest Post by the Incredible Joan-

There are so many things that I love about blogging but my most cherished reason for doing so are my friends.  Joan has always been supportive of my recipes and blog.  I love all of Joan's recipes and I have learned so much from her.

She blogs over at Chocolate, Chocolate and more Chocolate…is that not a great name?  LOL  You can also find her face book page here.

Check out his amazing recipe!





I'm so excited to be here with you. Sherron is just awesome. Every time she posts a picture, I start drooling, it doesn't matter if it's a scrumptious cake or veggies fresh from the garden. I'm partial to sweets but when Sherron shows her Roasted Brussels Sprouts with bacon and garlic, I start dreaming of Brussels sprouts. My Grandma used to make a Cranberry Orange Relish every year for the holidays, when Sherron posted hers  , so many memories just came flooding in, she makes it just like my Grandma used to. Have you checked out Sherron's Broccoli Cheddar Bites? We don't have a Bennigans anywhere near here but since I have Sherron's recipe, I don't need one. 


So I wanted to bring something special to you, because your Sherron's friends and because Sherron only deserves the best. I had something else totally in mind and then it rained. And it rained the second day, and then it rained a third day. And the kids are out of school, can you say cabin fever? I knew I was out of patience to make something, anything, detailed and time consuming with them in the kitchen. But I had to make something because, well because my kids just behave better, are nicer to each other, when I hold chocolate over them. And someone had the nerve to pin this <http://rockrecipes.blogspot.ca/2012/04/midnight-mint-chocolate-cake.html>  recipe just the day before. It's from Rock Recipes and they've got some awesome, drool worthy recipes. But again, I didn't have patience. Yes I wanted the kids to help, but only for about 5 minutes at a time, then go away till I call you back. Don't judge, it's been raining for 3 days. I took the easy way on this one. 

These cupcakes were so totally amazing. My kids cleaned their rooms, got all their crap out of the living room and family room. They talked nicely to each other, even offered to play Wii with each other. Oh and my son picked up all his dirty socks! I should go buy a lottery ticket while things are going my way. 


Midnight Mint Chocolate Cupcakes


Inspired by Rock Recipes , original recipe HERE.


1 box Devils Food cake mix

ingredients called for on box except substitute black Coffee for the water on the recipe! You know, the stuff you have leftover in the pot from the morning. 


Line cupcake tins with paper liners. 

Mix cake according to directions on the box, remember, substituting black coffee for the water listed. Fill liners about 2/3 full. Bake according to box directions. 




Let cupcakes cool completely before frosting. Oh and make sure to taste one, you need to test them. 

 Mint Buttercream Frosting

 1/2 cup unsalted butter, softened

1/2 cup vegetable shortening

8 cups powdered sugar, sifted

1 Tablespoon Mint Extract

6 Tablespoons milk


Cream together butter and shortening till smooth. Slowly add in powdered sugar, a cup at a time, make sure mixer is on low. Add in mint extract and 5 tablespoons of your milk. Blend until smooth and creamy, making sure to scrape down sides of bowl. Test for spread-ability. If needed, add in remaining milk. You want your frosting a bit on the stiff side to hold up to the ganache. 















If you never want to decorate cakes but really want to impress your friends and family, get a 1A tip and a pastry bag. The 1A tip is just a large round hole. And it's easy to work with. The 1A and the 1M (large star) are pretty much the only tips I use but they make cupcakes look like a professional.  I use the disposable bags but wash them out and reuse them till they're worn out. 


Decorate your cupcakes, we used the 1M tip and pretended we worked at Dairy Queen, easy, easy. 

Chocolate Ganache

1 cup semi-sweet chocolate chips

1/4 cup milk

2 teaspoons mint extract


Place chips in a microwaveable bowl, heat for about 60 seconds and check. You want your chips just starting to melt. Be careful not to burn them. Add milk and mint extract and stir until smooth. You may need to heat for another 20 seconds or so, you want your ganache to drip off the spoon smoothly. Let cool a bit then drizzle over your cupcakes, keep thinking Dairy Queen. 











Store in the refrigerator but remove 30 minutes before eating for best effect (you want your buttercream nice and soft.) 


We made both full size and mini cupcakes. I know there's no taste difference, but I really liked these better as minis, probably because 3 wonderful bites, each bite giving a taste of all 3 layers and oh yeah, I could eat 3 and not feel too guilty.



3 comments:

  1. These look amazing and I KNOW they taste divine! They would put a big chocolaty smile on all the faces in this house!

    ReplyDelete
  2. Love the chocolate ganache on the top!

    ReplyDelete
  3. Sherron, thanks so much for having me over, hope you're having a wonderful vacation!

    ReplyDelete

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