Andes Mint Chocolate Cupcakes
Author: My Frugal Adventures.com
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 20
- 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
- Preheat the oven to 350. Line the muffin tin with cupcake liners.
- In a large mixing bowl, mix the flour, sugar, baking soda, salt,
- cocoa powder together. Set aside.
- In a small mixing bowl, whisk the milk, oil, vinegar, vanilla
- extract and egg until smooth.
- Add the wet ingredients to the dry ingredients and stir until
- smooth.
- For extra minty-ness add ½ cup chopped Andes into the batter.
- Fill the muffin tins to the halfway mark.
- Bake for 15-17 minutes until a toothpick
- comes out clean when inserted into the middle.
- Let the cupcakes cool completely before frosting.
- To make the frosting:
- In a medium bowl, sift together the powdered sugar and cocoa.
- Set aside.
- In a large bowl or mixer, cream the butter until smooth. Slowly add in the sugar mixture. Once combined, add in the whipping
- cream followed by the vanilla. Combine until light and fluffy.
- Once the cupcakes are cooled, top them with the chocolate frosting and sprinkle crushed Andes mints over the top.
- Enjoy!
Recipe by My Frugal Adventures at https://myfrugaladventures.com/2015/03/andes-mint-chocolate-cupcakes/
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