I’m kinda phoning this entry in. I haven’t had the best of weeks and the cupcakes I made this week were already featured on my blog
So, I’m being lazy and not baking anything new. Though the recipe is new for my blog.
I made these cupcakes when my son was about 8 months old (yeah, a while back). Back when I decided to resume baking (partially to regain some sanity and partially to have something as a hobby outside of taking a gagillion photos for my son).
I found this recipe on Your Cup of Cake and decided to try it out….but I modified it. Honestly, the best part of Andes Mints is the Creme de Menthe. Am I right?? She used peppermint extract which just isn’t the same. At least not according to my taste buds. I’m not meaning to diss her. Honestly, her blog is freakin’ awesome. I just happened to disagree with this one ingredient.
But, I’m still going to provide y’all a link to her recipe in case you would rather use the mint extract like her. If you’re picky like me, follow mine 😛
Oh, and the best part of making these cupcakes? The extra Andes Mints. They’re one of my husband’s favorite candies.
You know you love them too.
You get excited when the waiter/waitress comes back with your bill with a couple of these chocolately, minty bars of heaven.
1 c. Sour Cream
1/2 c. Canola Oil
1/2 tsp. Vanilla Extract
3 Large Eggs
1/4 c. Water
1/2 c. Buttermilk
1 Box Devil’s Food Cake Mix
1) Preheat your oven to 350 degrees. Line muffin tins with 24 cupcake liners
2) In the bowl of your standup mixer, with the paddle attachment affixed, mix together the sour cream, oil, and vanilla
3) Add eggs, one at a time, mixing well after each addition
4) Alternate adding the water/buttermilk and the cake mix. Mix on medium-high until well combined and fluffy looking
5) Fill the cupcake liners about 2/3 full and bake for 15-18 minutes. Your cake tester should come out clean
6) Remove from muffin tins and cool on wire racks.
While your cupcakes are cooling, let’s make the filling
Chocolate Mint Filling
1/3 c. Heavy Cream
1 T. Crème de Menthe
5 oz. Chopped White or Dark Chocolate (I used white chocolate chips, but if you want chocolate, go for it!)
1) Place the chopped chocolate into a small bowl and set aside
2) In a small saucepan, bring the heavy cream to a simmer over medium-high heat.
3) Pour the cream over the chocolate and let it set for 5 minutes. NO TOUCHING!
4) Stir until thoroughly combined and add creme de menthe
5) Let cool until it thickens a bit.
Now, time for frosting!
Creme de Menthe Buttercream
8 oz. Cream Cheese, softened
6 T. Salted Butter
3-4 c. Powdered Sugar
1 T. Milk
1 T. Creme de Menthe
24 Andes Mints
1) In the bowl of a standup mixer, with the paddle attachment affixed, cream the cream cheese and butter for 2 minutes. It should change color (lighter) and be fluffy
2) Slowly start to add your powdered sugar and mix for another minute
3) Add the creme de menthe and mix until combined
4) If the frosting is a bit thick, thin it out with some milk. If it’s too runny, add more powdered sugar
5) Now, fill your piping bag with this stuff and pipe a nice swirl on top
6) Top with an Andes Mint and you’re golden! Well, green and brown, but you know what I mean
Source: Adapted from Your Cup of Cake