Andes Mint Cupcakes


Recipes / Tuesday, March 6th, 2018

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!

Andes Mint Cupcakes
Yields 36
Delicious chocolate mint cupcakes that taste just like an Andes mint!
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Total Time
30 min
Total Time
30 min
Chocolate Cupcakes
  1. 1 C sour cream
  2. ½ C oil
  3. 1 t vanilla extract
  4. 3 eggs
  5. ¼ C water
  6. ½ C buttermilk
  7. Devil’s Food Cake Mix
Chocolate Mint Ganache
  1. 1/3 C chocolate chips
  2. 2 T heavy cream
  3. 1 t peppermint extract
  4. 1/8-1/4 C powdered sugar
Mint Buttercream
  1. 8 oz cream cheese, softened
  2. 6 T butter, softened
  3. 4 C powdered sugar
  4. 1 T heavy cream or milk
  5. 1 t peppermint extract
  6. green food coloring
To make cupcakes
  1. Preheat oven to 350 degrees. Line cupcake pan or spray with nonstick spray.
  2. Using a standing mixer with the whisk attachment, combine sour cream, oil, and vanilla until well-mixed.
  3. Add eggs one at a time, waiting until each is combined before adding the next.
  4. Combine buttermilk and water in a container fit for pouring.
  5. Alternate between adding the cake mix and the liquids, beginning and ending with cake mix.
  6. Fill liners 1/2 to 2/3 full (cake rises significantly). Bake for 14 minutes, or until a toothpick comes out clean.
To make chocolate mint ganache
  1. While cupcakes are in the oven, melt chocolate chips and heavy cream until smooth. Stir in peppermint extract, then powdered sugar.
  2. 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.
To make mint buttercream frosting
  1. While cupcakes are cooling, make buttercream frosting. Combine cream cheese and butter until light and fluffy.
  2. Add powdered sugar one cup at a time, beating between additions.
  3. Add peppermint extract and heavy cream. Add green food coloring until color is achieved, probably only a few drops.
  4. Once cupcakes are cooled, pipe buttercream frosting (I used a Wilton 1M). Top with an Andes mint.
Notes
  1. 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.
  2. 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!
Adapted from Your Cup of Cake
Adapted from Your Cup of Cake
The Fox Den Blog http://thefoxdenblog.com/
Like these cupcakes? Check out my Recipe page for more great treats!

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!

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