st. paddy’s day | Keep It Sweet Desserts

Rich dark chocolate candy cups filled with crème de menthe buttercream and crushed oreos.

I’m not feeling all that great today so I’m going to keep this short. These candy cups will kind of win over anyone who loves a little 2-bite treat. My mom, while a buttercream lover, isn’t usually a fan of mint desserts and loved these. I’m currently coming up with many excuses to make other versions and flavors.

Plus, I actually had some extra buttercream in the freezer so these were super easy to make. Plus they are cute. Plus you can pop one in your mouth whenever you have a sweet tooth. Plus they are killer for chocolate cravings.

Mint Cookies and Cream Buttercream Cups

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Rich dark chocolate candy cups filled with crème de menthe buttercream and crushed oreos.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 candy cups

Ingredients

227 ounces good quality dark chocolate (I used 72%), roughly chopped
7g (1/2 tablespoon) unsalted butter
1 cup Crème de Menthe Buttercream
¾ cup finely crushed Oreos (from 6 Oreos)

Instructions

Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge
Combine buttercream with Oreo crumbs in an electric mixer with paddle attachment or with a spoon
Remove pan from fridge and pipe buttercream into center of each cup (about 1 tablespoon)
Spoon melted chocolate over buttercream and around edges so that coated on all sides
Chill for one hour in refrigerator before serving; store in refrigerator up to one week

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Of course I had another reason to bake, other than for Matt to have three cupcakes as an afternoon snack. And the reason wasn’t to give me an excuse to eat the last three brownies sliver by sliver until they “magically” disappeared. But Matt was going to a birthday party and I was headed to a housewarming party and apparently when you run a bakery you are expected to bring baked goods. Who knew?

In fact, any time I show up empty handed I get some pretty disappointed faces. Even from our friends and family members on diets, they are always slyly trying to see if I have a plate/box/bag of goodies behind my back.

But I digress. These brownies went to the birthday party and they were a perfect case of “what do I have on hand that needs to be used up?” We had leftover mint buttercream in the freezer that has been taking up valuable real estate for a while and a bag of Andes pieces in the drawer from before the holidays.

Let me tell you, those two items did not go to waste. These brownies were a heavenly combination of fudgy, creamy, rich and minty all at the same time. A few hours after I finished the leftover brownies, I completely regretted not doubling the batch. Looks like the rest of those Andes candies won’t be around for long!

Fudgy Double Creme de Menthe Brownies

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

Brownies

3 ounces semi-sweet or bittersweet chocolate, roughly chopped
½ cup (1 stick) unsalted butter, sliced
1⅓ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
⅔ cup all-purpose flour
¾ cup Andes crème de menthe pieces or chopped Andes candies

Creme de Menthe Buttercream

½ cup (1 stick) unsalted butter, softened at room temperature
2 cups powdered sugar
¼ cup creme de menthe

Instructions

Brownies

Pre-heat oven to 350 degrees
Grease a 9x9 brownie pan or baking dish with cookie spray or butter; set aside
In a large microwavable bowl, melt chocolate and butter by microwaving in 30-second increments and stirring in-between
Whisk in sugar until well combined
Whisk in eggs and vanilla until well combined
Whisk in four just until combined
Fold in crème de menthe pieces
Pour batter into prepared baking dish and bake 25-30 minutes or until a knife comes out clean
Set brownies aside to cool and prepare buttercream

Creme de Menthe Buttercream

Beat butter in the large bowl of an electric mixer on high speed until light and creamy
Add powdered sugar and crème de Menthe and mix on low until incorporated
Increase speed to high and mix until filling is light and fluffy
Spread buttercream over cooled brownies; slice and serve

Notes

Brownies adapted from Baker’s

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