I was introduced to Andes Mints at a very young age. Though, my strongest memory was not of eating them, it was of being attacked by them.
My family commonly went to a little Mexican restaurant in town, and when we finished eating we would get these mints with the check. My two older brothers would make a sort of blow dart from the wrapper, and choose their target. Me.
So here’s to a friendlier version of Andes Mints that we can all enjoy.
Ingredients
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
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- ¼ cup powdered sugar
Mint Buttercream:
- 8 oz cream cheese
- 6 tablespoons butter
- 3-4 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1 teaspoon peppermint extract
- green food coloring
Instructions
- Preheat oven to 350 degrees and line two cupcake pans with paper liners.
- Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
- Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
- Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.
- Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.
- 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.
- 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
- Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.
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