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Dessert // Andes Mint Cupcakes Recipe

andes-mint-cupcakes

Andes Mints have been one of my favorite candies for about as long as I can remember. I don’t think I’ve ever gone to an Olive Garden without trying to sneak extra mints at the end of the meal! These delicious chocolate cupcakes with mint buttercream frosting have a layer of Andes Mints tucked between the cupcake and the frosting!

Andes Mint Cupcakes
Makes 2 dozen cupcakes
Adapted from Baked Explorations

You’ll Need:

for the Chocolate Cupcakes:

  • 1 oz dark chocolate, broken into small pieces
  • 1/2 cup dutch-processed cocoa powder
  • 2/3 cup strong, hot coffee
  • 1/3 cup whole milk
  • 1 1/3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 Tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla

for the Topping, Mint Buttercream, and Garnish:

  • 2 sticks unsalted butter, softened
  • 2 lbs powdered sugar
  • 2 teaspoons peppermint or mint extract, or a combination of the two*
  • whole milk
  • 48 Andes Mints, unwrapped

*You can use all peppermint extract, or a combination of peppermint and mint extracts, but I wouldn’t use all mint extract; I think it makes the frosting taste like toothpaste!

Directions:

  • Preheat the oven to 325°F. Line 24 muffin cups with paper liners, and set aside.
  • Combine the dark chocolate and cocoa powder in a medium bowl, and add hot coffee. Stir until chocolate pieces are melted. Add milk, stir, and set aside.
  • In a small bowl, combine flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat softened butter and sugars until fluffy, about 3 minutes. Add eggs, beating between each addition. Mix in vanilla.
  • Add 1/3 of the flour mixture to the butter mixture, beating just until combined. Follow with half of the chocolate and coffee mixture, beating just until combined. Repeat until everything has been added.
  • Divide batter evenly among prepared pans, and bake for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  • While cupcakes are baking, have the Andes Mints unwrapped and nearby. As soon as the cupcakes come out of the oven, place 1 Andes Mint on top of each hot cupcake. As soon as you are done placing the Andes Mints on the cupcakes, go back and gently swirl each one with your finger or the end of a spoon, spreading it within 1/2″ of the edge. They melt quickly, so the first mint should be melted by the time you are done putting the last mint on its cupcake. Allow cupcakes to cool and mint topping to set up before frosting, about 1 hour.
  • When you are ready to frost the cupcakes, combine 2 sticks softened butter, powdered sugar, and extracts in the bowl of a stand mixer. Beat until combined. Add milk a little at a time until the frosting is the consistency you want it to be. (Note: If you don’t like lots of frosting on your cupcakes, you can halve the entire frosting recipe)
  • Frost cupcakes using a pastry bag and frosting tip, or a frosting spreader, or any method you like!
  • Chop remaining 24 Andes Mints into long thin strips, and use to garnish the tops of the cupcakes.

 

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