Friday, February 3, 2012

Andes Mint Cupcakes

A favorite dessert at my house are mini Andes Mint cupcakes. They are so easy to make, just the right size, and so chocolaty and delicious. I used my Andes Mint cake recipe but made it into cupcakes with buttercream frosting. What makes them so easy to make is because they are made with a boxed cake mix. I would usually prefer to make cupcakes from scratch, but who doesn't love a really easy, delicious recipe once in a while? I do.

First, I will share the cake recipe and then I will let you know what I did to make it into cupcakes. (I do suggest making the cake recipe at least once - it will make you an instant hit. Everyone loves this cake! It is super moist and minty.)

Andes Mint Cake
1 Milk Chocolate Cake Mix
1 Large Package Instant Chocolate Pudding
2 Eggs
1 3/4 Cups Milk
1 Package Andes Mint Chips (divided in half)

Mix the first four ingredients together until blended. Add half of the package of Andes Mint chips into the batter and mix. Bake at 350 degrees for 35-40 minutes. After you remove the cake from the oven, sprinkle the other half of Andes Mint chips onto the cake and spread until even and melted.

To make cupcakes I mix the batter as directed above and then fill 35 2-ounce souffle cups (aka nut cups) 1/2 of the way full. If using souffle cups you can just line them up on a cookie sheet since they are strong enough to stand on their own. 

I bake them for about 22-25 minutes at 350 degrees. Keep checking on them and remember when you insert a toothpick and it comes out with chocolate on it - it may just be a melted Andes Mint. Next, I topped them with buttercream frosting (see below) and add green food coloring to it until it becomes a mint green. 

Last, I made the decoration to go on the cupcakes. I melted the remaining Andes Mint chips and put small amounts, about the size of a nickel, on wax paper to harden. Then I melted white chocolate melting chips, then mixed it with green food coloring until it was a mint green, and then put it in a frosting bag and just cut the bottom of the bag so only a little of chocolate would come out. Then I crisscrossed it across the melted Andes Mints. 

Buttercream Frosting
1/2 cup Butter (room temperature)
2 Tablespoon Whole Milk
1 Tablespoon Vanilla (I prefer Madagascar Bourbon)
3 cups Powdered Sugar
Green Food Coloring

Frosting Tips: I use tip size #807 for regular cupcakes and size #806 for minis. I use disposable 12-16" decorating bags and just cut a hole big enough in the bottom for the tip to fit about half-way through. I start my frosting swirl in the middle of the cupcake, work out toward the edge, swirl around the bottom and then work in and up. It's easy and just takes a little practice.

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