Monday, March 26, 2012

Mint Chocolate Chip Cupcakes

Mint chocolate chip is one of my all-time favorite flavor combinations. So I made these for St. Patricks Day since they are green! I used my standard super moist chocolate cupcake recipe and added a mint chip buttercream. YUM!! 
Taste: Chocolate-y with just a little hint of mint (really not overpowering at all)
Texture: So moist, love this cupcake recipe!
Would I make these again?: Yes! I might add a drop of peppermint extract to the icing for a more minty flavor.

Mint Chocolate Chip Cupcakes

YIELD: 24 Cupcakes

Found: My Baking Addiction
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
12 Andes candies (halved)

Mint Chocolate Chip Buttercream Frosting:
Found:  Baker Royale
1 cup butter
4 cup powdered sugar
1 teaspoon vanilla
4 tablespoons whipping cream
1/3 cup of crushed Andes
A few drops of green food coloring

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

Fill each cupcake liner about 1/3 of the way full with cupcake batter. Add half an Andes candy, then spoon more cupcake batter until the liner is filled about 3/4 of the way full.

Bake for 17-19 minutes, or until toothpick inserted into the center of the cupcake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Add butter and sugar in a bowl and beat on low until just combined. Increase speed up to medium high and beat until light and fluffy. Add vanilla, cream, and green food coloring and beat until combined. Turn off mixer and fold crushed Andes in with a sturdy spatula or wooden spoon.

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