Happy National Cupcake Day! - Andes Chocolate Mint Cupcakes

Happy National Cupcake Day!!!
December 15th

December 15th is National Cupcake Day.  It's no secret that chocolate and mint are two of my favorite flavors.  I love Andes Mint sandwiches.  A thin sliver of minty green goodness sandwiched between two layers of chocolate.  So, in honor of National Cupcake Day, I present Andes Chocolate Mint Cupcakes.  A chocolate cupcake filled with Andes Mint chips frosted with mint chocolate buttercream, sprinkled with real chocolate sprinkles and topped with an Andes Mint Sandwich.  Yum!

Andes Chocolate Mint Cupcakes

Adapted from 125 Best Cupcake Recipes by Julie Hasson

Preheat oven to 350 degrees

Makes 12 cupcakes

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder, sifted (I use Valrhona)

3/4 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/3 cup vegetable oil

1 egg

1 tsp vanilla

3/4 cup buttermilk
1/2 cup Andes Mint chips

In a small bowl, mix together flour, cocoa powder, baking soda and salt.

In a large bowl, whisk together sugar, oil, egg and vanilla until smooth.  Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth.  Stir in Andes Mint chips.

Scoop batter into prepared muffin pan lined with paper cups.  Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cooled cupcakes with your choice of frosting or buttercream.

Fresh out of the oven...

Mint Chocolate Buttercream

Adapted from Billy Reece

INGREDIENTS

4 sticks butter

12 ounces Guittard mint chocolate chips

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

FOR DECORATION
Real Chocolate sprinkles
12 Andes Mint Sandwiches

DIRECTIONS

Cream (with hand or stand mixer):

4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Melt (in microwave or double boiler):

12 ounces Guittard mint chocolate chips

Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

Add:

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Pipe onto cupcakes, sprinkle with real chocolate chips and crown with an Andes Mint Sandwich.

These cupcakes are perfect for the mint lover in your life.

Enjoy!