ANDES MINT CHOCOLATE CUPCAKES – THE CUPCAKE PROJECT

When I was in my early 20’s, I worked at The Olive Garden. I’m not sure if they still do it, but when we dropped the check off at the table, we also left a handful of Andes Mints along with it. Because I kept them in my apron pocket, I always ended up bringing handfuls of them home each night as well. Until last week, I had never actually ‘bought’ Andes Mints!! I sort of continued the grab a handful and bring them home method from places when we eat out. Admit it, you totally do that too! Because St. Patrick’s Day is literally right around the corner, I made some Andes Mint Chocolate Cupcakes rather than steal them! Maybe, if you have your own stash, you could bake up some Mint Chocolate Cupcakes this weekend too? Here’s how!

Ingredients:
For Chocolate Cupcakes:

• 1 Box Devil’s Food Cake Mix
• ½ Cup Sour Cream
• 1 Cup Buttermilk
• ½ Cup Oil
• 1 TSP Vanilla
• 3 Eggs

For Chocolate Mint Ganache:

• 1 Cup Chocolate Chips
• 4 TBS Heavy Cream
• 1 TSP Peppermint Extract

For Peppermint Buttercream:

• 4 OZ Cream Cheese (softened)
• 3/4 Cup Butter (softened)
• 4-5 Cups Powdered Sugar
• 2 TSP Peppermint Extract
• Green Food Coloring (or not, your call)
• Andes Mints To Garnish

Directions:

1. Let’s get started with our Mint Chocolate Cupcakes by preheating the oven to 350*. Line pans with some really cute cupcake liners. 1 of my favorites are these.
2. (This recipe will make 24 homemade cupcakes)
3. In large mixing bowl, mix eggs, oil, buttermilk, sour cream and vanilla on low speed.  Slowly add cake mix and blend until it’s smooth and lump free. Remember, lumps are yucky!
4. I always tell you to use a use a measuring scoop to pour batter into cupcake liners. Less mess, no guess! (here’s the ones I use. 4 sizes and SUPER cheap!)  Fill your liners 3/4 full. Depending on your oven, bake for 17-20 minutes. I was right at about 18 minutes. Use the old but never fail ‘toothpick comes out clean’ trick to test yours. Set those aside on cooling rack. And, while they are cooling off, we’re going to start on the Peppermint Buttercream and leave the Ganache for last.
5. In large mixing bowl, beat butter and cream cheese for a good 2 minutes. Scrape down the sides of the bowl. Add peppermint extract, then powdered sugar (slowly or you’ll have a huge messy white cloud!) until your reach the consistency you’re going for. Too thick? Add a TBS of milk.
6. Have your homemade cupcakes cooled down? Good! Let’s get to the delish peppermint chocolate ganache! In medium saucepan, warm whipping cream until small bubbles start to foam around the edges. Careful not to over-heat and get to an actual boil! While that’s warming up, place your chips in a microwave safe bowl and melt. You’re going to want to stir them every 1/2 minute or so, don’t want these clumpy. (clumps are always yucky!) When chips are melted pour into cream and mix well!

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