I love the combination of chocolate and mint. I am pretty sure it is one of the world’s best flavor combinations.

What better way to celebrate cupcake Saturday then with today’s Andes Mint Chocolate Cupcakes Recipe! YUM! YUM! YUM!

Andes Mint Chocolate Cupcakes Recipe

 Cupcake Ingredients:

2/3 C stick margarine, soft
1 2/3 C sugar
3 eggs
2 C flour
2/3 C cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 1/3 C  milk

Cupcake Recipe:

-Preheat oven to 350 degrees.
-Line cupcake pan with paper liners.
-Combine flour, baking soda, salt, and cocoa powder.
-Cream butter with sugar until light and creamy.
-Add one egg at a time, beating well after each addition.
-Alternate the addition of the dry ingredients and milk with the creamed mixture.
-Beat until smooth after each addition.
-Scoop batter into lined cupcake tins.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool in cupcake tin for 10 minutes.
-Remove from cupcake pan and cool on wire rack.

Frosting Ingredients:

1 C unsalted butter, softened
3 C powder sugar
3/4 C heavy whipping  cream
1 tsp mint flavoring
Green gel food coloring
Chocolate Sauce
Andes  Candy

Frosting Directions:

-Beat the softened butter  until  its creamy.
-Add  powder sugar  mixing after each addition.
-Mix well… add a small amount of heavy whipping cream after each addition if it doesn’t cream until it becomes creamy.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar, a 1/2 C at a time.
-Add mint extract.  Stir well.
-Add several green gel food coloring.  Stir well bot make sure that the color is blended.
-Take a large spoonful of frosting, turn the spoon upside down if the frosting stays on the spoon then it is done. If it drops off the spoon add more powdered sugar and mix well.
-Spoon the frosting into a pastry bag with a frosting tip.
-Frost the cupcakes.
-After frosting, drizzle chocolate sauce over the cupcakes.
-Top each cupcake off with an Andes candy.



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