Domestic Goddess Adventures: Tiffany Chocolate Mint Cupcakes

Hi all! I interrupt the exam season with news about my own domain — RACHELAY.ME — an awesome birthday present I finally got round to utilizing. Thank you BFF + #2 supporter Chong Lingying 🙂

To celebrate (and procrastinate), I bring you the calming sensations of Tiffany Blue.

apr 28 - tiffany cupcakes (2 of 4)I have been obsessed with the teal-turquoisey blue of late, and no, it’s not because I’m trying to pressure Alan into getting me a ring. (OR AM I??)

Screen Shot 2013-04-29 at 2.13.29 AM

I started out with this horrifically painted set of nails — China Glaze’s For Audrey — and I don’t think I can ever go back to using violent red colors anymore. Perhaps it’s a sign I am done with my tempestuous days!

935403_10151465817564164_297683876_nOnce I did the nails, I realized they matched perfectly with this halter dress that had been sitting in my closet for the last year. They may be such a thing as an overkill, but I felt compelled to buy Stila’s Smudge Stick in Turquoise, and line it with black liquid eyeliner.

But there still wasn’t enough Tiffany Blue in my life. And so, I decided to make cupcakes.

apr 28 - tiffany cupcakes (1 of 4)

TIFFANY’S CHOCOLATE MINT CUPCAKES + MINT BUTTERCREAM FROSTING
(Tiffany doesn’t really exist anywhere but in my head.)
Makes 10 regular cupcakes 

Chocolate Mint Cupcakes 

  • 3/4 cup sugar
  • 1/2 cup flour
  • 3 tbsp (dark chocolate) cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup heavy cream
  • 3 tbsp butter
  • 3/4 cup Andes creme de menthe baking chips
  1. Pre-heat oven to 350 deg F.
  2. Melt chocolate and butter in a double boiler. I made do with a giant wok, a Pyrex bowl and a shallow IKEA dish — letting the steam melt the chips into a creamy, minty liquid!
  3. Combine everything till smooth!!!
  4. Line cupcake pan, fill till the top.
  5. Bake for 10-17 minutes depending on your oven and how you want them. I wanted lava cakes and I kinda got them but the top didn’t really set, so.
  6. Cool for 5 minutes, then serve!

Tiffany Blue Mint Frosting

  • 1/2 cup unsalted butter, room temperature
  • 2 tbsp milk
  • 2 tsp mint extract (I like mine super fresh; you could halve this)
  • 2 cups powdered sugar
  • 3 toothpick dips of Wilton’s teal food coloring
  1. COMBINE!!!
  2. FROST!!! I loved Our Best Bite’s handy guide on how to frost.

Alan liked the moist chocolate cake with its liquid, gooey center. I just need to practice this a few more times to make it perfect.

Anyway, the long and short of this is that when I grow up, I want to be a make-up artist who bakes and writes in her spare time. Exams are such a drag, and graduation feels way too surreal. I’ll blog about my senior formals in a couple of days — especially the super-touching parody song my housemates wrote for me — but no, I can’t believe that this life as I know it is about to end in two weeks.

I’ll miss the independence, the close proximity to friends, the adventures, living with Alan… But my entire year has been gearing up for this moment, whether I wanted it to or not, and now I may actually be kinda looking forward to Home. Real Home, no longer a room I stay in for the summer, but Rootedness and Order and Routine. It’s gonna be adventure again, just in a different shape. Work probably won’t be so bad. It might even be a little fun.

2 Comments

Leave a Reply to Audrey Chin Cancel reply

Your email address will not be published. Required fields are marked *