Wednesday, December 5, 2012

Andes Mint Cupcakes

Inspired by Lizzy at Your Cup of Cake-
(With a few minor adjustments.)

Chocolate Cakes:
1 cup sour cream
½ cup oil
1 teaspoon vanilla extract
3 eggs
¼ cup water
½ cup buttermilk
Chocolate Fudge Cake Mix

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.  Put in the oven and immediately turn the temperature down to 325 degrees. Bake for 16-20 minutes, or until and inserted knife come out clean.
Chocolate Mint Filling:
2/3 cup chocolate chips
4 tablespoons heavy cream
1 teaspoon peppermint extract
1/2 cup powdered sugar

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.
6. 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.  (I squeeze mine into the middle of the cupcake.)
Mint Buttercream:
8 oz cream cheese
1 stick of butter
5-6 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extract
green food coloring

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well
8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

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