Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. 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.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. 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.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.