I saw these cupcakes on Pinterest from Your Cup of Cake, and thought they looked amazing. Then I saw that there is a box cake in the recipe, and I hesitated. Now that I enjoy baking, I’m not a fan of boxed baked goods so much. But, after showing a picture of them to my husband and getting an enthusiastic response, I decided to try them out. I’m so glad I did! A friend and I made these for fun and loved them.
The original recipe says it makes 2 dozen, but we were able to make 2 dozen large cupcakes and 2 dozen mini cupcakes! Looking back now, it was probably enough to make 3 dozen large cupcakes. We didn’t have enough frosting for them all, but we got pretty close. We saved the 6 unfrosted ones to eat as chocolate muffins. I had to adjust my expectations with the chocolate ganache filling, but I found a way to make it work.
If you try these out, let me know what you think!
- 1 C sour cream
- ½ C oil
- 1 t vanilla extract
- 3 eggs
- ¼ C water
- ½ C buttermilk
- Devil’s Food Cake Mix
- 1/3 C chocolate chips
- 2 T heavy cream
- 1 t peppermint extract
- 1/8-1/4 C powdered sugar
- 8 oz cream cheese, softened
- 6 T butter, softened
- 4 C powdered sugar
- 1 T heavy cream or milk
- 1 t peppermint extract
- green food coloring
- Preheat oven to 350 degrees. Line cupcake pan or spray with nonstick spray.
- Using a standing mixer with the whisk attachment, combine sour cream, oil, and vanilla until well-mixed.
- Add eggs one at a time, waiting until each is combined before adding the next.
- Combine buttermilk and water in a container fit for pouring.
- Alternate between adding the cake mix and the liquids, beginning and ending with cake mix.
- Fill liners 1/2 to 2/3 full (cake rises significantly). Bake for 14 minutes, or until a toothpick comes out clean.
- While cupcakes are in the oven, melt chocolate chips and heavy cream until smooth. Stir in peppermint extract, then powdered sugar.
- Once cupcakes are done, remove from oven and make a hole in the center of each (I used the small handle end of a spatula for this). Pour the chocolate mint ganache into each hole.
- While cupcakes are cooling, make buttercream frosting. Combine cream cheese and butter until light and fluffy.
- Add powdered sugar one cup at a time, beating between additions.
- Add peppermint extract and heavy cream. Add green food coloring until color is achieved, probably only a few drops.
- Once cupcakes are cooled, pipe buttercream frosting (I used a Wilton 1M). Top with an Andes mint.
- As I mention in the beginning, if you make more than 2 dozen cupcakes you probably won’t have enough frosting. When I make these again, I will probably make 1.5 times the about of frosting to be able to cover all cupcakes. Then again, I like to frost pretty heavy, so if you frost lightly then there may be enough.
- I could only find the larger size of Andes mints to put on top, and I thought they were too big. If I’d had more time, I would’ve gone to a different store to get the traditional size, and I would’ve bought Andes mint crumbles for the mini cupcakes (not pictured). Turns out, smashing big Andes mints does not yield pretty crumbles like the store-bought ones!
Hello! I am a work-at-home mom to twin girls and a canine. I’m learning what life looks like when you surrender to God. Passionate about parenthood, marriage, and all things coffee!