Once again, Girl Scout cookie season is upon us. I don’t think I know of anyone who doesn’t like at least one variety of Girl Scout cookies. For years, I was a huge fan of the classic Thin Mints. Fabulous straight out of the box of course, but pop them in the freezer first and the taste sensation rises to a whole other level. More recently, I’ve been known to enjoy a Do-Si-Do or two. And I’ve come to the conclusion that the shortbread cookies, more formally known as the Trefoils, must contain traces of crack cocaine. Once you dive into a sleeve of those bad boys, there’s no putting them down until they are gone.
I often wondered at the Girl Scouts marketing division’s decision to always have the cookie selling season coincide with Lent. I know, of course, that not everyone does the whole giving-up-for-Lent thing, but I suspect a big chunk of the cookie buying population does. For years, I always started those weeks before Easter with a firm resolve to give up all sweets, and usually did pretty well until that first little box of cookies appeared on someone’s desk, at which point all willpower flew out the window. It would seem the marketing division knew what it was doing….they’re still selling cookies, but I’m no longer giving up sweets.
I thought it would be fun to base a cupcake one of the varieties of Girl Scout cookies, but in my search for inspiration, I came across references to a shot/shooter called the Dirty Girl Scout, a wondrous concoction of Kahlua, Vodka, Bailey’s Irish Cream and creme de menthe. Ooooooh! That combination just spells fun. My search was done.
Needless to say, these cupcakes are delicious. I started with a Black Russian cupcake recipe, topped it with some Irish Cream buttercream and drizzled with the creme de menthe. A sweet, boozy concoction sure to please….just dont share them with any girl scouts.
DIRTY GIRL SCOUT CUPCAKES
Adapted from Duncan Hines.com recipe – makes approx. 24 cupcakes
1 box yellow cake mix
1/2 cup sugar
1 – 6 oz box chocolate instant pudding
1 cup oil
1/4 cup vodka
1/4 cup Kahlua
1 teaspoon espresso powder dissolved in 3/4 cup water
Preheat oven to 350 degrees. Line cupcake tin with paper liners.
Mix all ingredients together in large bowl of stand mixer. Once combined, beat for 2 minutes.
Bake for 17-20 minutes, or until toothpick comes out clean.
Cool completely before frosting.
IRISH CREAM BUTTERCREAM FROSTING
1 cup butter, room temperature
3 – 3 1/2 cups confectioners sugar
4 tablespoons Irish Cream liqueur
pinch of salt
Creme de Menthe
Cream butter until light and fluffy. Add sugar, at low speed until combined. Add Irish Cream and salt and beat at high speed, adding more sugar or Irish Cream as needed, until desired consistency is reached.
Frost cupcakes. Lightly sprinkle creme de menthe across tops of frosted cupcakes.