Thin Mint Showdown: Steeplechase Cupcakes
One can never have enough Thin Mints. At least that's what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make desert when life hands one unwanted Girl Scout cookies.
Starting today we will chronicle the recipes created for this Thin Mint showdown. Whose cuisine will reign supreme? Tune in to see who got their just desserts in a final post by Food Critic Michele Laudig.
The challenge of being handed a box of Girl Scout Thin Mint cookies and told to create a dish had these pastry wheels spinning. Flashing thoughts for a super sweet cocktail? Milkshake? Pie? Brownies? Maybe fudge?
Nah. Memories of minty sweets took this girl back to her days in the South: Derby days of expansive green grass, billowy summer dresses, linen, lace, and big hats. And yep, y'all, the hair was big, too.
Perusing the recipe file and the pantry produced the Steeplechase Cupcake - a layer of cookie crumb crust, creamy chocolate filling, topped with a bourbon infused marshmallow cream and garnished with chopped pecans. Tastes just like a spring day at Steeplechase.
Ingredients: - 3 cups crushed Thin Mint Girl Scout Cookies - 1/2 cup butter, melted - 6 oz mini-chocolate chips - 3 oz after dinner mints (chocolate coated) - 1/4 cup heavy cream - 2 Tablespoons butter - 1-7 oz jar marshmallow cream - 1/4 cup Kentucky bourbon - 2 cups heavy cream, whipped - chopped pecans-optional - slices of after dinner or reception mints-optional
Preheat oven to 350 F. Line a cupcake tin (12 regular size or 24 minis) with paper or foil liners.
In a mixing bowl, combine crushed cookies with melted butter. Spoon cookie-butter mixture into bottom of prepared cupcake tin, fill about 1/3 full. Place pan in oven and bake 10-15 minutes, until barely dry. Remove from oven and cool on rack prior to filling.
In a pan over simmering (not boiling) water, melt chocolate chips with cream and remaining 2 Tablespoons butter. Stir gently until combined. Spoon an even layer of chocolate filling over the cookie crumbs, about 1/3 full. Optional-Reserve 1/4 cup chocolate mixture to drizzle over cupcake tops
Combine marshmallow cream and bourbon, dip your spoon in hot water prior to working with the marshmallow! Fold whipped cream into mixture. Fill a pastry bag (using a large star tip) with the marshmallow cream mixture. Pipe cream in a spiral motion to cover cupcakes Sprinkle with chopped pecans, top with a slice of after dinner mints-optional Drizzle with remaining chocolate mixture-optional Place in a container with a lid and freeze. Remove from freezer 20 minutes prior to serving.
Thin Mint Moonpie:
Use above ingredients for filling and topping, leave thin mints whole. Spread chocolate mixture on one Thin Mint cookie. Pipe marshmallow cream mixture on another Thin Mint cookie. Place one Thin Mint cookie an the other, be careful not to crush together or cream will spread out of the sides. Dip sides in chopped pecans to coat marshmallow cream. Freeze. Remove from freezer 20 minutes prior to serving.