Andes Cupcakes

Hello Holidays

Yes, you heard right, I DON'T want to be skinny. I just want to eat and eat and eat.

Cause how can I be on a diet with you around?

Ahhh, the holidays. We have a love hate relationship.

I mostly love it, because I can bake and people won't think I am crazy, hahaha.

Tonight I made some of my better cupcakes.

I hope you like Andes Mints.

Cause there are a lot of them in here!

Pictures first, directions on bottom!

I got this from Your Cup of Cake via Pinterest, and what I changed was what was on the chocolate filling recipe.

Directions!

Chocolate Cakes:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Chocolate Mint Filling:

1/3 cup chocolate chips (andes chips)

2 tablespoons heavy cream

¼ cup powdered sugar

 

 

 

Mint Buttercream:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract

green food coloring

 

 

 

Directions:
1.Preheat oven to 350 degrees and line two cupcake pans with paper liners.
2.Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
3.Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 4.Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.
5.Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in powdered sugar.
6.When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.
7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.