Most of you probably know that it is “Girl Scout cookie time”. Our family’s very favorite are their “Thin Mint Cookies”. My daughter purchased two boxes (only) through one of her friends. Don’t ask me what we were thinking. We should have ordered a lot more. But here we were with only two boxes of thin mints. My daughter announced right away, that one of the boxes was just for her to eat and the other one for the rest of the family to share. Am I starting an argument with a teenager over some cookies? No, not at all. I am working on picking my battles. Therefore she is still watching “HER” box with eagle eyes. Well, what can I say, the family box didn’t last very long, but our craving for more minty chocolate wasn’t satisfied at all. That is when I created this mint chocolate bundt cake with creme de menthe chips. The cake is one of my standard chocolate bundt recipes enhanced with some mint flavoring. I had originally planned on adding chocolate chips to the dough, but after digging through my baking shelf noticed that I still had plenty of mint chips available, perfect!
This mint chocolate bundt with creme de menthe chips is very light, but moist and extremely easy to assemble. The rich chocolate flavoring pairs impeccably with the mint; the ideal cake after all your thin mints have disappeared and you are stranded without anybody sharing.
Ingredients:
* 3/4 cup or 1 1/2 sticks (170 g) butter, at room temperature
* 1 2/3 cup (335 g) sugar
* 2 eggs, at room temperature
* 1 tablespoon (15 ml) pure vanilla extract
* 1 tablespoon (15 ml) pure peppermint extract
* 1 cup (218 g) light sour cream (regular is fine, too)
* 2 cups + 2 tablespoons (254 g) flour
* 3/4 cup (75 g) cocoa
* 2 teaspoons baking soda
* 1 cup + 1 tablespoon (265 ml) butter milk
* 1 cup (280 g) creme de menthe chips (you could also cut up a good mint chocolate bar)
Directions:
Preheat the oven to 350 F (175 C). Grease and flour bundt pan.
Mix flour, cocoa, baking soda and set aside.
Cream butter and sugar in a kitchen machine (about 4 minutes). Add the eggs, one at a time, mixing well after each addition. Add vanilla and peppermint extract, and then the sour cream; mix well. Now add the flour mixture alternating with the buttermilk to the butter mixture. Starting and finishing with the flour mixture. Don’t over mix. Stir in the mint chips and pour the batter into your prepared pan. Bake for 45-50 minutes or until an inserted toothpick comes out clean.
Cool cake in the pan. Transfer to a platter and sprinkle with powdered sugar if desired.
{ 22 comments }
Yes, I did add mint to the filling. I used a recipe for twinkie filling and added a wee bit of mint flavoring to it for a subtle taste of mint.
I posted photo's of it on my facebook page and on the King Arthur site as well.
Thank you for a fabulous recipe!
Chocolate is good for the soul 🙂
@Susan: Wow, that sounds wonderful. I can't imagine how wonderful it must have tasted with the cream filling. Was it also mint scented?
I made this cake in a heart shaped bundt pan following your recipe with two exceptions. I used double dutch cocoa and I added a cream filling injected into the cake once it cooled.
So dark and deliciously decadent. Wonderful!
The mint chips are found in the chocolate chip area of the baking section of most grocery stores. They should also have toffee bit chips and cinnamon chips along with a vast array of chocolate chips. Bake on sisters & brothers! Mmmmmmmmmm
Wow!!!!!! I happen to have ALL of these ingredients! I can't wait!
I love mint and chocolate but my husband only likes mint used as an herb in savory cooking…every time I get mint choc chip ice cream he grimaces. Plus, I wouldn't know where to buy those lovely chips. I will keep on dreaming whilst looking at your pictures. By the way, wise decision to pick your battles…
This cake looks so moist and delicious.
@Sommer: I found them at Target and Walmart.
Creme de Menthe Chips?!? Holy cow–where do I get them! They sound like a must have. This is truly a moist and comforting cake–with a kick. Love it!
Wow, this cake looks super yummy! My daughter loves anything with mint, she's gonna love this! Thanks for sharing!
I can feel the taste on my tongue. I would dare to try this one this week. Thanks for posting.
This cake looks delicious. yumyum
Thin mint girl scout cookies are my daughters favorite too. She would adore this cake :o) I don't think I've ever seen creme de menthe chips. I will have to keep an eye out for them!
That cake makes my mouth water. I'll have to look for those chips. Also, I love that gorgeous rose plate!
Before I even read the recipe when I saw the title all I could think of was Girl Scout cookies!!! What a great cake, I'll bet it's wonderful with a glass of ice cold milk!!! Mmmm!
Thanks for stopping by today, I've enjoyed my visit too!
Really good bundt cake. That creme is new for me but it's probably delicious….
Kisses,
Rita
I have died and gone to heaven! mint and chocolate!
Never tried thin mint cookies but I do so love the chocolate and mint combo, it just can;t be beaten in my opinion. Love the sound of it in cake form … good luck with the cookie war that is looming ;0)
Hey Kirsten! This bundt cake sounds delicious. I love chocolate and mint, and what a great way to satisfy a craving for thin mints-no doubt:-)
p.s. Your blog looks different. By 'different' I mean great!
Only two boxes of thin mints?! You people are out of your mind. Oh well. I'm sure you'll survive since you have this fabulous cake. It looks yummy!
I would rather have your cake than the cookies any day. I bought some too…there aren't enough to share anymore!
I was unaware of those chips too. Uh oh, already had a reason to visit Target today…add one more.
I had no idea that creme de menthe chips existed. What a great idea. I have one box of Thin Mint cookies. I'd better hide them!
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