Andes Mint Cupcakes
These Andes Mint Cupcakes are absolutely divine! Moist, fudgy chocolate cupcakes are topped with a sweet mint buttercream and a decadently rich chocolate ganache. The perfect homage to the after-dinner mint everyone loves!
Servings: 22 -24
Ingredients
- FOR THE CUPCAKES:
- One box chocolate cake mix plus ingredients on back of box (you may also use your favorite chocolate cupcake recipe)
- FOR THE BUTTERCREAM:
- 1 cup (2 sticks) unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1½ teaspoons peppermint extract start with one teaspoon and work your way up - this stuff gets potent really fast!
- 2-3 Tablespoons heavy cream
- 3½ cups 4 cups confectioners' sugar
- FOR THE GANACHE:
- 1 cup chocolate chips I like semi-sweet
- 1/3 cup heavy whipping cream
- 22-24 Andes mints unwrapped
Instructions
- Prepare and bake the cupcakes according to package instructions, or using your favorite homemade chocolate cupcake recipe. Cool completely.
- In the bowl of a stand mixer, cream together the butter, vanilla extract, and peppermint extract until smooth, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, alternating with the heavy whipping cream until frosting is light and fluffy. Add in a drop or two of liquid green food coloring, tinting it to your desired shade.
- Pipe or spread the frosting onto the cooled cupcakes. Note that if you pipe the frosting as high on the cupcakes as I did, you may want to double the frosting recipe.
- For the ganache: add the chocolate chips to a small bowl. Microwave the heavy cream for about 30-45 seconds or until hot. Pour the heavy cream over the chocolate chips and let stand for about 5 minutes. Stir until combined, glossy and thick. Spoon a little bit over each cupcake and allow it to drip down the sides. Top with an Andes mint.