Tuesday, December 14, 2010

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! 


10 comments:

  1. Fantastic. Love your blog. So very fun.

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  2. You have made a LOT of good looking cupcakes, but these by far take the cake. Mint and chocolate? And ANDES chocolate? You are my favorite person in the whole world today!!

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  3. makenzielovescupcakesFebruary 23, 2011 at 12:37 PM

    i made these for my mom with my brother and sister (we are 11, 7 & 3.) for her birthday and she LOVED them! thanks sooo much! p.s we made them by ourselves. :)

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  4. That is great!! I'm sure your Mom was very proud of you and appreciated the extra effort to make her feel special on her Birthday! Keep baking. Linda Jean

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  5. Thanks , I made these for my son's 8th birthday he loved them!

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  6. I had to pin this on pinterest!!! yum!

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  7. Beautiful Making some today. nice post Andi

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  8. These are the best mint cupcakes I've ever had!! Thanks for sharing.

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    1. Thank you! I'm a chocolate mint fanatic and these are my favorite. I hope you'll try some of the other recipes. Linda Jean

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