A Sweet And Refreshing Combination Of Chocolate And Peppermint

chocmintcakes

These are my husband’s favorite cupcakes. He no longer wants a plain chocolate cake for his birthday.  Every year he wants me to make him a big chocolate cake covered with minty green frosting and then topped with chopped Andes candy.  This is seriously the best, guys. It is not overwhelmingly chocolatey or minty.  It is just the perfect combination and you will love what this tastes like.  Give it a try for the next birthday in your family!

Check out what our friends over at Baked By An Introvert had to say about these:

“Andes Mint Cupcakes – The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!”

They taste just like the candy because they are made WITH the candy.  Can it get any better than that?

 

 

Ingredients

2 tablespoons Wesson vegetable oil

6 tablespoons Land O’ Lakes unsalted butter softened

1/2 cup Domino granulated sugar

1/2 cup Domino light brown sugar packed

2 large eggs

2 teaspoons McCormick vanilla extract

1 cup Gold Medal all-purpose flour

6 tablespoons Hershey’s unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup McArthur milk

For the frosting

1 cup unsalted Land O’ Lakes butter soft

3 cups Domino confectioners’ sugar

2 tablespoons Land O’ Lakes heavy cream

1/2 teaspoon peppermint extract

3-4 drops green food coloring

chocolate mint candies optional

 

Instructions

Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.

In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.

In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.

Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.

Make the frosting

In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

 

 

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Quick Tip: Serve with Irish themed cupcake liners for a great St. Patrick’s Day dessert

Thanks again to Baked By An Introvert for this amazing recipe.

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