You’ll have to excuse me for playing catch up here but it seems like I make lots of cupcakes and never take pictures of them so they never make it to the blog. Or I forget I take pictures since they get buried deep in my email, so a post never gets made. I was trying to clear all of the junk out of my gmail and I found these pictures from before Christmas time! But I figured I’d post about them because they were delicious (I mean, aren’t all of my cupcakes?), and festive not only for Christmas but the wintertime.
I had a long debate about what kind of cupcakes to bring to our family Christmas get together. I wanted them to be festive for the holidays but they also had to be something special. I scoured Pinterest…which I’m sure I’ve mentioned is just about the best website out there. And finally decided on Andes Mints cupcakes. Everyone likes mint and chocolate together, right? And if you don’t, Santa is going to leave a lump of coal in your stocking.
[Inspired by Mel’s Kitchen Cafe]
Cupcakes (makes about 24)
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the cupcakes, preheat oven to 350°F and line cupcake tin
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Mix together eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes.
- Stir in boiling water, the batter should be on the thinner side.
- Fill the muffin cups 2/3 full and bake for 18-20 minutes
Chocolate mint filling
- 1/2 cup chocolate chips
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 1/3 cup powdered sugar
- lace the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power and stir
- Repeat the process until the mixture is smooth.
- Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag.
- Once cupcakes are cooled, cut a hole in the middle of each and fill with chocolate mint filling
- 1 and 1/2 cups sugar
- Pinch of salt
- 5 large egg whites
- 4 sticks unsalted room temperature butter, cut into pieces
- 1 Tbsp. mint extract
- Green food coloring to desired color
- 1 package Andes Mint candy (for garnish)
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add mint extract, and beat just until combined.
- Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. Add in a few drops of green food coloring at a time until frosting reaches desired color.
- Frost cupcakes and top with an Andes Mint candy
Everyone at the family Christmas party loved these cupcakes. The chocolate mint really made them special, it tasted like there was an Andes Mint candy inside of them. The cake was very fluffy but really stood up to the mound of frosting on top. These are the perfect wintertime cupcake if you like chocolate and mint, and let’s face, who doesn’t? I’m putting these on my holiday party go-to cupcake list because they’re definitely not as hard as them seem with all of the ingredients and directions.