My Memorial Day weekend consisted off:

– Tudors marathon on BBC America (seriously, Natalie Dormer made the best Anne Boleyn! All the other wives were so dull. And Henry Cavill…yes please!)

– Doing ALL my laundry, which took forever

– Celebrating a belated Mother’s Day. I baked Mom some Strawberry Margaritas Cupcakes. Dad made us some yummy grilled veggies and pasta. It was the only grilled food I had this weekend. Bummer! I’m remedying that tonight though

– Working

– Watching the new Underworld. What’s this? Underworld 5? Bring it!

– Cooking and baking…a lot! I made almond joy cake balls for Melinda’s birthday (she’s been telling me she wanted these for her birthday since I made them the first time- I’m not exaggerating). And I made these yummy cupcakes!

I know they are a bit of a cop-out because I’ve made the chocolate cupcakes before BUT the mint frosting and chocolate glaze are so yummy! I had to share them with you.

Chocolate Mint Cupcakes

cupcake:
My Perfect Chocolate Cupcake recipe found here

Mint cream:
from easybaked.net

• 2.5 cups confectioner’s sugar
• 1 tsp peppermint extract
• 1/4 c. melted butter
• water
• green food coloring (optional)

Chocolate Glaze:

• 6 oz vegan chocolate
• 2 TBSP butter

Prepare the cupcakes according to the recipe. Allow to cool completely.

For the mint cream, mix the confectioners sugar, butter and peppermint extract together. If the mixture is not coming together, or is too dry, add a little water until it is a spreadable consistency. Add food color if you want. Spread on the cupcakes and put them in the fridge for about 30 minutes- 1 hour until the mint cream has hardened.

For the chocolate glaze, melt the chocolate and butter together in a double boiler (or a microwave). Once melted, spoon the chocolate on the cupcake.

Tonight, I party it up with Melinda and crew. We’re hanging out, grilling, eating and going out drinking- all the things that make a good party! Pictures (and recipes, or course!) to come.