Ingredients: |
Ingredients: Cupcake:
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs
1/4 cup water
1/2 cup buttermilk
Devil's Food Cake mix
Chocolate Filling:
1/3 cup chocolate chips
2 Tablespoons heavy whipping cream
5 Andes mints, chopped
Butter Cream Frosting:
8 oz package cream cheese
1/2 cup unsalted butter
4 cups powdered sugar
1 Tablespoon heavy whipping cream
neon green food coloring
Andes mints, optional - about 5 chopped and 18 whole
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Directions: |
Directions:Preheat oven to 350 degrees and line cupcake pans with liners.
For the cupcakes: In a medium bowl, 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 16-18 minutes, or until a toothpick comes out clean. Place on a cooling rack to cool slightly.
Chocolate Mint Filling: Melt chocolate chips, 5 Andes mints, and heavy cream together in the microwave in 30 second intervals. Mine melted quickly, no more than 1 minute.
Place filling in a squeeze bottle and insert into middle of cupcakes, filling with desired amount (about 1-2 teaspoons per cupcake).
Green Butter cream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream beat well. Add a few drops of green food coloring (I think I did about 8-10) and stir well.
Pipe butter cream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint. |
This recipe for Andes Mint Cupcake is from