Mint Chocolate Cupcakes
Ingredients:
Cupcake:
- 3/4 cup cocoa powder (unsweetened)
- 1 1/2 cups flour, all-purpose
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup water, warm (not hot) 110-115°F
- 3/4 cup buttermilk
- 3 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 48 Andes® Mints, divided use
For the mint chocolate buttercream frosting:
- 3 sticks butter (unsalted), softened
- 2 pounds confectioners sugar, sifted
- pinch sea salt, fine grain
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 5 oz chocolate (bittersweet), melted and cooled
- 4-6 Tablespoons cream, heavy
Directions:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
- Using a large scoop (about 3 tablespoons), divide batter evenly among muffin cups, filling each 2/3 full. Gently press one Andes Mint slightly into the surface of each cupcake. Take care to spread the batter over each mint. Bake in preheated oven for 18-20 minutes or until tops spring back when touched.
- Transfer to a wire rack; let cool completely.
- For the mint chocolate buttercream frosting:
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner's sugar, and continue mixing until well blended.
- Add salt, extracts, and 3 tablespoons of heavy cream and blend on low speed until moistened. Beat in melted chocolate until combined and no white streaks remain. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
- Pipe frosting onto cooled cupcakes and top with a whole or chopped Andes® mint.