How to Make Mint Chocolate Cupcakes
Who doesn't love Andes Mints? I know right! They are so good! I have an amazing recipe that I absolutely love to make that represents an Andes mint cupcake! Absolutely so good!
Makes 20 Cupcakes
Prep time: 30 minutes
Cook time: 15-20 minutes
Ingredients
Cupcakes:
- 2 T vegetable oil
- 6 T unsalted butter - softened (I leave them out over night)
- 1/2 Cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup flour
- 6 tsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
Frosting:
- 1 cup unsalted butter - softened
- 3 cups confectioners' sugar
- 2 T heavy cream
- 1/2 tsp peppermint extract
- 3-4 drops green food coloring
- chocolate mint candies (optional) I definitely used them!
Instructions:
Cupcakes:
1. Preheat the oven to 350 degrees. Line 20 muffin cups with any paper liners.
2. Beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. (If you know me, you know I broke them in a separate bowl and then just added them all together). Beat in the vanilla.
3. In a bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
4. Scoop 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until done. Remove cupcakes from pans, and cool completely on a rack. I always let them cool overnight.
Frosting:
1. In a bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies
So yummy and they look perfect! Let me know what you thought of the recipe in the comments below!
Check out this great recipe from Bakerella: http://www.bakerella.com/cotton-candy-oreo-cupcakes/
Latest post: https://emilynslifeandcupcakes.blogspot.com/2017/07/frosting-cupcakes-tips.html
Merchandise: http://www.cafepress.com/emilynscupcakes
Makes 20 Cupcakes
Prep time: 30 minutes
Cook time: 15-20 minutes
Ingredients
Cupcakes:
- 2 T vegetable oil
- 6 T unsalted butter - softened (I leave them out over night)
- 1/2 Cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup flour
- 6 tsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
Frosting:
- 1 cup unsalted butter - softened
- 3 cups confectioners' sugar
- 2 T heavy cream
- 1/2 tsp peppermint extract
- 3-4 drops green food coloring
- chocolate mint candies (optional) I definitely used them!
Instructions:
Cupcakes:
1. Preheat the oven to 350 degrees. Line 20 muffin cups with any paper liners.
2. Beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. (If you know me, you know I broke them in a separate bowl and then just added them all together). Beat in the vanilla.
3. In a bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
4. Scoop 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until done. Remove cupcakes from pans, and cool completely on a rack. I always let them cool overnight.
Frosting:
1. In a bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies
Check out this great recipe from Bakerella: http://www.bakerella.com/cotton-candy-oreo-cupcakes/
Latest post: https://emilynslifeandcupcakes.blogspot.com/2017/07/frosting-cupcakes-tips.html
Merchandise: http://www.cafepress.com/emilynscupcakes
Comments
Post a Comment