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Mint Cupcakes

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Mint Cupcakes

These cupcakes are SO GOOD!  Not too sweet and just de-lish!  Uses a box mix so everyone can get great results.

One baker, made the cupcakes with Betty Crock Triple Chocolate Fudge instead of Devil’s food.  Took them to her son’s school to share with the teachers.  Couldn’t find the piping tip so she used the 2D from Wilton.  Ateco piping tips can be found at some local decorating places or online.

Buttercream icing will be light and fluffy, just make sure the cream cheese and butter is soft.  I usually leave it out overnight.  Leave it out a few hours; however, if it still feels cool to touch…not ready, needs to be room temperature.  If your buttercream mixture is not the desired consistency, add a little bit more of powdered sugar at a time.  Continue adding more powdered sugar until your buttercream icing is holding its shape.

Buttercream icing needs to be stiffer than simply spreading it on with a spatula when piping.  Either way…..it’s still gonna taste good.  Pipe a little ganache on top before placing your Andes mint.  Can’t be too warm or will melt the buttercream.

Andes Mint Cupcakes

Yield: 20-24 Cupcakes

Mint Chocolate Cupcake Recipe

Print

Chocolate Cake Ingredients

  • 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 Ingredients

  •  1/3 cup chocolate chips (semi-sweet chocolate chips)
  • 2 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • ¼ cup powdered sugar

Mint Buttercream Icing Ingredients

  • 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
  • Andes mints

Directions

Cake 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.

Chocolate Mint Filling Directions

  1. Melt chocolate chips and heavy cream together in the microwave or on the stove top over medium heat. Stir in peppermint extract and powdered sugar.
  2. 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.  (Picture shows cupcakes dipped in chocolate mint filling before buttercream icing)

Mint Buttercream Directions

  1. Beat cream cheese and butter until light and fluffy.
  2. Add powdered sugar, heavy cream and peppermint extract and beat well.
  3. Add green food coloring and stir well
  4. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.  (Note: Used the Ateco #855 piping tip to pipe icing)

Special Thanks To YourCupOfCake For Posting & Image Screenshots.

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