Chocolate Mint Cupcakes



I wonder who decided to combine chocolate and mint, was it the Girl Scouts or did a farmer eating a candy bar trip and fall into a patch of mint? In honor of St. Patrick’s Day and my love for all things chocolate and minty – I made these cupcakes and sent them into school on Friday.

For the cupcakes:

    • 3/4 cup unsweetened cocoa powder
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 12 tablespoons unsalted butter, room temperature
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
    • 1 – 4.67 ounce package of Andes Creme de Menthe Thins

1. Preheat oven to 350º, line a muffin tin with paper liners.

2. In a small bowl, sift together the cocoa powder, flour, baking powder, and salt. In a separate bowl, cream the butter and sugar for three minutes, then add the eggs and vanilla. Add the flour mixture and sour cream in batches, mixing on a low speed until well combined.

3. Place a heaping tablespoon of batter in the cupcake liners. Coarsely chop 2 of the Andes mints for each cupcake, and top off with another heaping tablespoon of batter. Bake for 20 to 25 minutes, test the cupcakes with a toothpick – it should come out clean.


 For the icing:

  • 4 tablespoons unsalted butter, room temperature
  • 2 1/2 cups confectioners sugar
  • 3/4 teaspoon peppermint extract
  • 3 to 4 tablespoons milk
  • green food coloring (optional)

1. In a large bowl, cream the butter until light and fluffy.

2. Mix in the confectioners sugar and extract, the add the milk one tablespoon at a time to achieve desired spreading consistency. Beat in food coloring if using.

Makes 12 cupcakes



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