The Best Andes Mint Chocolate Cupcakes
Yield:
20 to 24 cupcakes
Prep Time:
15 minutes
Cook Time:
28 minutes
Total Time:
43 minutes
These Andes Mint Chocolate Cupcakes are the best, with their moist chocolate cupcake base topped with a beautiful swirl of the most perfect mint buttercream frosting.
Ingredients
Chocolate Cupcakes
- 1 15.25oz devil food cake mix
- 1/4 cup flour
- 1/2 cup melted butter
- 1 cup milk
- 2/3 cup sour cream
- 4 eggs
- 1 teaspoon vanilla
Green Mint Frosting
- 3-4 cups powdered sugar
- 1/2 cup butter
- 2-3 tablespoons heavy cream
- 1/2-1 teaspoon Creme de Menthe extract (much more subtle and sweet flavor compared to peppermint)
- 2-4 drops green food coloring
Topping extras
- 1 28-piece pack Andes Mints, use 1/2 to 1 whole mint on each cupcake, melt remaining pieces and drizzle on top of frosted cupcake
Instructions
- Preheat oven to 350 degrees.
Doctored up Chocolate Cupcakes
- In a mixing bowl, blend cake mix and flour together. Add remaining ingredients (melted butter, milk, sour cream, eggs, and vanilla). Mix until blended. Fill lined cupcake tins 3/4 full. I like to use a D20 scoop for this.
- Bake at 350 degrees for 28-32 minutes until toothpick comes out clean.
- Cool completely before frosting.
Green Mint Frosting
- Whip butter until smooth and fluffy (2 minutes).
- Add powdered sugar, 1-2 tablespoons cream, and Creme De Menthe. Add a few drops of food coloring until the mixture turns light green.
- Add remaining cream if frosting is too thick. Whip for 4-5 minutes until light and fluffy.
- With a cupcake frosting decorating tip, frost each cupcake.
Decorating Extras
- Add 1/2 to 1 Andes Mint to each frosted cupcake.
- Melt remaining mints and drizzle over each cupcake.
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OMG!!! These look yummy. I love the mint and chocolate flavors combined. You have done an amazing job with those cupcakes.
Where have these been all my life?! I absolutely love Andes mint chocolate!
xx,
Amanda || http://www.fortheloveofglitter.com
Holy moly yum!!! Can’t wait to try this recipe. I love anything mint!