Your Cup of Cake <title>Andes Mint Cupcakes

Andes Mint Cupcakes

New photo from my cookbook “Your Cup of Cake”

I was introduced to Andes Mints at a very young age. Though, my strongest memory was not of eating them, it was of being attacked by them.
My family commonly went to a little Mexican restaurant in town, and when we finished eating we would get these mints with the check. My two older brothers would make a sort of blow dart from the wrapper, and choose their target. Me.
So here’s to a friendlier version of Andes Mints that we can all enjoy.

Andes Mint Cupcakes

Yield: 24 Cupcakes

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

Directions

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. 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.

6. 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.

7. 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

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

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I used the Ateco #855 piping tip

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