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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Andes Mint Cupcakes Recipe

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This recipe for Andes Mint Cupcakes is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CHOCOLATE CUPCAKE:
1 c. sour cream
½ c. oil
1 tsp.. vanilla
3 eggs
¼ c. water
½ c. buttermilk
Devil’s Food Cake Mix

CHOCOLATE MINT FILLING:
1/3 c. chocolate chips
2 T. heavy cream
1 tsp. peppermint extract
¼ c. powdered sugar

MINT BUTTERCREAM FROSTING:
8 oz. cream cheese
6 T. butter
3-4 c. powdered sugar
1 T. heavy cream or milk
1 tsp. peppermint extract
green food coloring
Directions:
Directions:
Preheat oven to 350º and line two cupcake pans with paper liners. Using a whisk, 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 14-18 minutes, or until and inserted knife come out clean.

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. 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.

MINT BUTTERCREAM FROSTING
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. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

 

 

 

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