Andes Mint Chocolate Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Andes Mint Chocolate Cupcakes!
Ingredients
  • Cupcakes:
  • 1½ Cups All-purpose Flour
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • ½ Cup Cocoa Powder
  • 1 Cup Milk (or substitute coffee to bring out chocolate flavor)
  • ½ Cup Vegetable or Canola Oil
  • 1 Teaspoon Vinegar
  • 1 Teaspoon Vanilla Extract
  • 1 Egg (beaten)
  • 10 Crushed Andes Mints (more if you want to incorporate into the batter)
  • Cupcake Frosting:
  • 2¾ Powdered Sugar
  • 6 Tablespoons Cocoa Powder
  • 6 Tablespoons Unsalted Butter
  • ⅓ Cup Whipping Cream (or Milk)
  • 1 Teaspoon Vanilla Extract
Instructions
  1. Preheat the oven to 350. Line the muffin tin with cupcake liners.
  2. In a large mixing bowl, mix the flour, sugar, baking soda, salt,
  3. cocoa powder together. Set aside.
  4. In a small mixing bowl, whisk the milk, oil, vinegar, vanilla
  5. extract and egg until smooth.
  6. Add the wet ingredients to the dry ingredients and stir until
  7. smooth.
  8. For extra minty-ness add ½ cup chopped Andes into the batter.
  9. Fill the muffin tins to the halfway mark.
  10. Bake for 15-17 minutes until a toothpick
  11. comes out clean when inserted into the middle.
  12. Let the cupcakes cool completely before frosting.
  13. To make the frosting:
  14. In a medium bowl, sift together the powdered sugar and cocoa.
  15. Set aside.
  16. In a large bowl or mixer, cream the butter until smooth. Slowly add in the sugar mixture. Once combined, add in the whipping
  17. cream followed by the vanilla. Combine until light and fluffy.
  18. Once the cupcakes are cooled, top them with the chocolate frosting and sprinkle crushed Andes mints over the top.
  19. Enjoy!
Recipe by My Frugal Adventures at https://myfrugaladventures.com/2015/03/andes-mint-chocolate-cupcakes/