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1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
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2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
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3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk, vanilla extract and peppermint extract.
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4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
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5. Fill cupcake liners 1/2 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool. (Be careful not to overfill your liners with batter before baking.)
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6. To make buttercream, beat butter until smooth. Add 2 cups powdered sugar, cocoa, milk, vanilla and peppermint extract. If you want the frosting thicker, add more powdered sugar.
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7. Frost cupcakes and top with chocolate sauce and andes mints!
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NOTE: I use Torani chocolate sauce but any will do. If you want to make a quick ganache, heat 1/4 C. chocolate chips with 2 Tbsp. cream in the microwave and stir until smooth!