Mama King's Andes Mint Chocolate Cupcakes
This is by far the most popular cupcake we made. Now this recipe is available for everyone. I hope you all enjoy this. Make some and share it with a friend. Share the love.
- 1 cup sour cream
- 1/2 cup oil
- 1 teaspoon vanilla
- 3 whole eggs
- 1/2 cup water
- 1/2 cup buttermilk
- 1 box Triple Chocolate Cake Mix (or any other chocolate mix)
Chocolate Mint Filling and Ganache
- 1/3 cup chocolate chips
- 2 Tablespoon heavy cream
- 1 teaspoon peppermint extract
- 1/2 cup powdered sugar
Cream Cheese Mint Buttercream
- 1 8oz. cream cheese, room temperature
- 6 Tablespoon butter, room temperature
- 3-4 cups powdered sugar
- 1 Tablespoon heavy cream
- 1 teaspoon peppermint extract
Preheat oven to 350* and line 24 cupcake slots with liners. I like the Reynold’s brand. They stick to the cupcake and seem to hold them better. This is important if you are planning on gifting them, etc. Sift cake mix into mixing bowl. Ina a separate bowl, add all the other ingredients. Gradually add these ingredients to the dry cake mix. Mix well.
Using a large cookie scoop/icecream fill each cupcake with one scoop. This is about 2 1/2 inch Tablespoons. Bake for 18-20 minutes or until inserted toothpick comes out clean.
To Make Chocolate Filling/Ganache
Melt chocolate chips and heavy cream together in micro or on the stovetop. Stir in peppermint extract and powdered sugar. I usually put this in a squeeze bottle after it has cooled enough.
When the cupcakes come out of the oven, I squeeze chocolate into center of cupcake and save the rest for the topping.
To Make Cream Cheese 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. Pipe onto cooled cupcakes. Drizzle with the chocolate ganache and top with an andes mint candy. Store in refrigerator until 10 minutes before serving.
