Andes Chocolate Mint Cupcakes

I made these delicious cupcakes for my mom’s birthday last weekend, and they were a hit! I was actually worried that making these would be tedious and afraid that they might not turn out great – but I think they ended up tasting amazing…and I’m not even a big fan of mint!

var _gaq = _gaq || [];
_gaq.push([‘_setAccount’, ‘UA-20949449-1’]);
_gaq.push([‘_trackPageview’]);

(function() {
var ga = document.createElement(‘script’); ga.type = ‘text/javascript’; ga.async = true;
ga.src = (‘https:’ == document.location.protocol ? ‘https://ssl’ : ‘https://www’) + ‘.google-analytics.com/ga.js’;
var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(ga, s);
})();

I did switch up the recipe slightly in order to cut out some preparation time – I found a recipe I really liked for the icing, but the cupcake recipe was too time consuming, so I replaced that with another cupcake recipe! Here is my recipe for the *final product*:

{Andes Chocolate Mint Cupcakes}

Adapted from Frosted!

Makes 12-15 Cupcakes

1 1/4 cups all-purpose flour

1/2 cup cocoa powder, sifted

3/4 tsp. baking soda

1/4 tsp. salt

1 cup granulated sugar

1/3 cup vegetable oil (canola oil works too!)

1 egg

1 tsp. vanilla

3/4 cup buttermilk (I used lowfat)

1/2 cup Andes Mint Chips

In a small bowl, mix together flour, sifted cocoa powder, baking soda, and salt.

In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth. Alternately, whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in Andes Mint Chips.

Scoop batter into prepared muffin pan lined with paper cups. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with mint cream icing (see below).

{Mint Buttercream Icing}

Adapted from Your Cup of Cake

8 oz. cream cheese (I used light cream cheese)

1/2 cup butter

3-4 cups powdered sugar

1 tbs. heavy cream or milk (I used skim milk and it turned out fine!)

1 tsp. peppermint extract

green food coloring

12-15 unwrapped Andes Mints

Beat cream cheese and butter until fluffy. Add powdered sugar, heavy cream/milk, and peppermint extract and beat well. Add green food coloring and stir well. Pipe buttercream onto cooled cupcakes and top with an unwrapped Andes Mint. Enjoy!

(Oh, and excuse the crappy iPhone photos – my camera had a dead battery, so I didn’t get any good shots!)

♥Brittany

Related Posts

Comments

Leave a Reply Cancel reply

brittanywboyce