Monday, December 02, 2013

Andes Mint Cupcakes

Andes Mint Cupcakes | Rich chocolate cupcakes with a mint chocolate filling and mint buttercream #dessert #Andes

I made these cupcakes as part of our one month down in the deployment cake a few months ago. Mint and chocolate is one of my favorite flavor combinations. And much like my 6 year old, I will choose chocolate cake over any other type of cake when given the choice.

What is great about these cupcakes is that not only is it a rich devil's food moist cupcake, but it also is filled with a mint chocolate ganache and topped with a mint buttercream frosting. Could you think of anything more delicious?!

What you need:
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla
  • 1 cup boiling water
Chocolate Mint Filling:
  • 1/2 cup chocolate chips
  • 3 Tbsp. heavy cream
  • 1 tsp. peppermint extract
  • 1/3 cup powdered sugar
Mint Buttercream Frosting:
  • 1 cup butter, at room temp
  • 8 oz. cream cheese, at room temp
  • 7 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 tsp. vanilla
  • 2 tsp. peppermint extract
  • Green food coloring
  • Andes mints, for garnish
  1. For cupcakes: stir sugar, flour, cocoa, baking powder, baking soda, and salt.
  2. Then mix in eggs, milk, oil, and vanilla on medium speed for 2 minutes.
  3. Stir in boiling water.
  4. Fill muffin tins 2/3 of the way full.
  5. Bake at 350* for 18 to 20 minutes.
  6. For chocolate mint filling: place chocolate and heavy cream in a double boiler (or a bowl and do this in the microwave). Melt on low, stirring until smooth. Add peppermint extract and powdered sugar, stirring until smooth. Let cool.
  7. After cupcakes are out of the oven and cooled, remove a cone of cake from the center of the cupcake (keep these!). Add a little filling inside the hole and replace the cone of cake gently.
  8. For the buttercream frosting: beat together butter and cream cheese until smooth. Add powdered sugar one cup at a time until desired consistency is reached.
  9. Add heavy cream, vanilla, and peppermint extract. Mix until smooth and fluffy. If you have leftover powdered sugar and want it a little thicker, add a little at a time until you reach desired consistency.
  10. Add green food coloring until you get the color you want.
  11. Frost or pipe the frosting onto the cupcakes and garnish with an Andes mint. You can also top with some of the chocolate mint filling. Refrigerate until you serve.

Recipe from Mel's Kitchen Cafe


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