Andes Mint Cupcakes

Andes Mint Cupcakes , By www.uniquegiftstips.com .

The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!

Total Time: 15 Minutes, Servings: 12 Servings

Ingredients :

Chocolate Cakes:
• 1 cup sour cream
• ½ cup oil
• 1 teaspoon vanilla extract
• 3 eggs
• ¼ cup water
• ½ cup buttermilk
• Devil’s Food Cake Mix
• Chocolate Mint Filling:
• 1/3 cup chocolate chips
• 2 tablespoons heavy cream
• 1 teaspoon peppermint extract
• ¼ cup powdered sugar
Mint Buttercream:
• 8 oz cream cheese
• 6 tablespoons butter
• 3-4 cups powdered sugar
• 1 tablespoon heavy cream or milk
• 1 teaspoon peppermint extract
• green food coloring

Instructions :

• Preheat oven to 350 degrees and line two cupcake pans with paper liners.
• Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
• Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
• Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.
• Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.
• When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.
• Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well
• Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

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