Andes Mint Cupcakes

These cupcakes taste just like their miniature candy counterpart, the Andes Mint. Oh, happy day! I did have a laugh with these because I was telling someone what flavor these were just as someone else got to the middle of theirs and exclaimed, "is there chocolate ganache in this?!". And because it was early in the morning and I had not had my coffee yet, I had completely spaced it and was slightly confused for a split second. Then, of course, I had to run and get my own because I had totally forgotten about the chocolate ganache (those two words combined are heaven to me). Needless to say, these will not disappoint if you are a chocolate mint fan as they are delicious through and through!

Andes Mint Cupcakes

Cupcake Recipe:

1 C Cocoa
2 C Boiled Water
1 C Butter, softened
2 C Sugar
4 Large Eggs
2 3/4 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt

1. Preheat oven to 350 degrees. Combine cocoa and boiling water in a large heatproof bowl or measuring cup and set aside to cool completely.
2. Beat butter in a mixer until creamy then gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, soda, powder and salt & add to butter mixture alternately with the cocoa mixture. Begin and end with the flour mixture.
4. Bake at 350 for about 15 minutes or until a wooden toothpick inserted comes out clean. Cool in pan for 5-10 mins and then move to wire rack to completely cool before icing.

Chocolate Ganache Recipe for Filling:

1 C Whipping Cream
8oz (ish) Semisweet Chocolate, chopped (or chips)

1. Cook cream in a heavy non-aluminum saucepan over medium heat. Stir often as not to burn. Just as it begins to steam - NOT boil - remove from heat.
2. Place chocolate in a glass bowl and pour cream over the chocolate. Allow to sit until the chocolate melts a little, then whisk to your heart's content - or until the mixture is well blended. This will thicken as it cools; I suggest starting this while your cakes are baking and then placing it in the fridge for about 10-15 mins before filling the cooled cupcakes.


Icing Recipe:

1/2 C Butter, softened
1/4 C Whipping Cream
1 tsp Peppermint Extract
Pinch of Salt
Green Food Coloring (anywhere from 3-6 drops)

1. Beat butter, cream, extract and salt at medium speed until creamy.
2. Gradually add the powdered sugar until blended and beat at high speed for about 2 minutes or until creamy.
3. Stir in the coloring a few drops at a time until desired shade of green is achieved.