ANDES MINT CUPCAKES

Andes Mint Cupcakes image

Time 45m

Number Of Ingredients 17

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1 (16 - 18 ounce) box of chocolate cake mix (do not use Devil's Food, it's too light)
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cup water
2 Tablespoons vegetable oil
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 cup sour cream
2 large eggs
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1 cup of butter, softened
3 cups powdered sugar
1/2 teaspoon peppermint extract
2 - 3 drops green food coloring
2 Tablespoons heavy whipping cream
Andes Chocolate Mints

Steps:

Preheat oven to 325*F Line cupcake pans with cupcake liners. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, vanilla, sour cream and eggs. Mix well until mixture is smooth. Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. Allow cupcakes to cool completely. Once cupcakes are cooled, make frosting. Using a stand or hand mixer, blend butter until smooth & creamy. Add powdered sugar 1/2 cup at a time until fully incorporated. Add peppermint and food coloring and mix well. Add heavy whipping cream and blend well until full mixed in. Fill pipping bag and pipe onto cake or cupcakes. Top with a chocolate Andes mint for decoration.