Today a leprechaun visited my daughter’s classroom. Holy moly, was she excited! She told me all about the mysterious knock on the door, the hunt around the school, and THEN when they returned to their classroom, the window was open, there were Goldfish cracker crumbs on the floor AND a pot filled with gold and candy on the teacher’s desk!!! Seriously, I think Santa just got upstaged! 🙂
In celebration of all things green, gold and Irish, I made a treat to share with you! I’ve been craving the mint + chocolate combo ever since I ordered some Thin Mints last month. By the way, I STILL don’t have my Girl Scout cookies, sniff, sniff. I guess that’s what I get for ordering cookies from a Girl Scout that lives 200 miles away…..hopefully these Mint Brownie Cones with Mint Marshmallow Buttercream will tide me over until I get my Thin Mints!
Homemade brownie batter spooned into ice cream cones and speckled with Andes mints, then baked until puffed and gooey and topped with a fluffy homemade mint marshmallow frosting, this ‘no fork required’ dessert will please any leprechaun with the munchies! As a matter of fact, one was missing from the tray this morning!!! Hmmm, that sneaky leprechaun, guess our trap didn’t work after all….Happy St. Patrick’s Day! Enjoy! 🙂
Mint Brownie Cones with Mint Marshmallow Buttercream
Yields: 2 dozen brownie cones
Brownie recipe adapted from Barefoot Contessa Outrageous Brownies
Marshmallow Buttercream recipe adapted from Baked Bree
1 cup (2 sticks) unsalted butter
1 cup semi sweet chocolate chips (I use the Ghirardelli brand)
1 cup + 1 TBSP sugar
1 TBSP instant espresso granules
1 TBSP vanilla
2/3 cup all purpose flour
1/2 TBSP baking powder
1/2 tsp sea salt or kosher salt (not table salt)
1 pkg. Andes Mints
Mint Marshmallow Buttercream
1 cup (2 sticks) unsalted butter, softened
7 oz. container marshmallow creme (I melted 10 of my Homemade Marshmallows instead)
1 tsp peppermint extract
3 drops green food coloring (I used Americolor Gel Food Coloring in Leaf Green)
2 cups powdered sugar
Shamrock sprinkles (optional)
Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Melt the butter and chocolate chips in a microwave safe bowl in 30 second intervals, stirring in between each interval, until melted. Allow to cool slightly. In a large bowl, whisk together the eggs, espresso granules, sugar and vanilla. Add the chocolate mixture to the egg mixture. Whisk to combine. Fold the dry mixture into the wet mixture until just combined.
Place each ice cream cone in a muffin tin (or mini muffin tin if you have one, that’s what I did). Transfer the batter to a gallon size ziplock bag and snip the corner. Or you could use a spoon, but I find the piping technique to be less messy and much faster. Pipe the batter into each cone just below the top, and press two Andes mints into each one. Bake for 30 – 35 minutes. To test, stick a toothpick in the center, if it comes out clean, it’s done. Let cool for one hour.
In a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, cream the butter for two minutes, until it’s light and fluffy. Add the marshmallow creme, food coloring and peppermint extract. Beat for an additional two minutes. Add the powdered sugar. Beat for another 2-3 minutes, until fluffy. Using a pastry bag fitted with a star tip, pipe the frosting in a circular pattern to resemble a soft serve ice cream cone. Add sprinkles if desired.