Wednesday, March 5, 2014

Andes Mint Cupcakes

I am posting some recipes that would be great for St. Patricks Day. These delicious cupcakes I have been making for years. The cupcake is super moist and the frosting amazing. These are the cupcakes that always go first at all of my parties. Everyone is always asking for the recipe, so here it is!!!!

Ingredients For The Cupcake:

1 box devils food cake mix
1 cup sour cream
1/2 cup oil
1 teaspoon vanilla extract
3 eggs
1/4 cup water
1/2 cup buttermilk

Ingredients For The Chocolate Mint Filling:

1/3 cup chocolate chips
2 Tablespoons heavy cream
1 teaspoon peppermint extract (mint)
1/4 cup powdered sugar

Ingredients For The Mint Buttercream Frosting:

8 ounces cream cheese, softened
6 tablespoons butter, softened
3-4 cups powdered sugar
1 Tablespoons heavy cream or milk
1 teaspoon peppermint extract (mint)
Green food coloring

Directions For The Cupcake:

1. Preheat oven to 350 degrees, line 24 muffin tins with paper liners.
2. Using a mixer combine sour cream, oil and vanilla and beat until combined. Add the eggs, one at a time mixing well after each egg.
3. Combine the buttermilk and water in a small bowl.
4. Place the cake mix into a small bowl.
5. Alternate adding the cake mix and the buttermilk/water mixture into the sour cream mixture. Starting and ending with the cake mix. Beat until all combined.
6. Evenly fill liners and bake 13-18 minutes until toothpick comes out clean. Take out of oven and set aside to cool.

Directions For The Chocolate Mint Filling:

1. In a microwave safe bowl combine the chocolate chips and heavy cream and in 3 second intervals, melt the mixture, stirring often, whisk in the peppermint extract and the powdered sugar. Whisk until all combined, and mixture is smooth. You can also do this in a saucepan on medium heat using your stove top.
2. After cupcakes are cooled, using a squeeze bottle, pour the chocolate mint filling into the bottle and fill the cupcakes with this filling.

Directions For The Mint Buttercream:

1. Using a mixer beat cream cheese and butter until light and fluffy, add the powdered sugar slowly, heavy cream and peppermint extract, beat entire mixture until it becomes fluffy. Add few drops of the green food coloring until it is a light green.
2. Pipe frosting onto cupcakes. Decorate with an Ande's Mint candy. Also if you like save a little of the chocolate mint filling and drizzle a tiny bit on top of the cupcake.  Enjoy!!!

Recipe From:

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