Andes Mint Chocolate Cupcakes – The Cupcake Project

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!

Mint Chocolate Cupcakes

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:

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.
(This recipe will make 24 homemade cupcakes)

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!

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.

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.

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!

I found the easiest way to top the cupcakes with ganache is with a spoon. Some people dip the tips, but they just look to messy every time I try. I’ve never been known for my ‘neatness’ tho, so… And, when you’re making these Mint Chocolate Cupcakes, we are aiming for Puuuurty! When your ganache has cooled and set (give it a good 5 minutes or so) you can work some magic piping skills and top with an Andes Mint you stole. Eeerr… bought!

And we’re done!!

For newbies to The Cupcake Project, and just stumbled into our awesome Mint Chocolate Cupcakes, here’s all 11 weeks up to now:

Week 1, we made these Chocolate Malt Homemade Cupcakes! Just like an old fashioned soda fountain drink. My dad’s favorite!

Week 2, were those  Orange Creamsicle Cupcakes. Remember those creamy bars you got from the Ice Cream man?? THAT!

For Week 3, we made Ice Cream Cone Cupcakes! OMGleeee…. All the fun but no melty mess! And, they are super cute for kids parties.

Week 4 we made THE prettiest homemade cupcakes ever. Really… Strawberry Pink Lemonade Cupcakes Check them out, they are DA BOMB!

Week 5 fell on the 4th of July, so naturally we threw down some 4th of July Cupcakes. Red, White & Blue happiness!

Week 6 I made these Uh.Maze.Ing White Chocolate and Blackberry Cupcakes. Oh.My.Lanta! Just go check out the photo and tell me you don’t want to make them! Gorgeous!

Week 7 was the sweet and tart Lemon Lime Cupcakes. Did you bake them up?

Week 8 was Orange White Chocolate Cupcakes! Add some black sprinkles and you have anotherHalloween Dessert idea!

Week 9 was the Uh.Maze.Ing Caramel Apple Cupcakes that have literally taken off on Pinterest!

Week 10 was the Orange Cranberry Cupcakes! Sweet and tart perfection!

And now these beauties!! Andes Mint Chocolate Cupcakes… That’s a pot ‘O Gold I’m OK with! 

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I originally picked up the book at Sam’s Club for like… $12, if you can’t find it there anymore, it’s over on Amazon!!