Andes Mint Chocolate Cupcakes

Chocolate Cakes:

1 cup sour cream

1/2 cup oil

1 teaspoon vanilla extract

3 Large eggs

1/2 cup water

1/2 cup buttermilk

Devil’s Food Cake Mix

3/4 cup Chopped Andes Mint (this will be most of the box)

Mint Buttercream:

8 oz cream cheese, softened

6 tablespoons butter, softened

3 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract

green and yellow food coloring

 

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners.  In a large bowl mix sour cream, oil, and vanilla extract together. Add eggs one at a time, stirring well after each addition.  Add cake mix in 3 portions alternating with liquids (buttermilk and water).  Stir in the chopped Andes Mints. Fill liners and bake for 15-18 minutes, or until and inserted toothpick comes out clean. 

 

For the  Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add 4 drops green food coloring and 1 drop yellow food coloring (gives it even more of a mint green color) and stir well. 

 

Pipe Buttercream on cooled cupcakes.  If you are in a hurry make sure you at least pop them in the fridge!  My favorite new piping tip is the Wilton 1M.   

Here are a couple different ways to decorate them:

 The first way I decorated the cupcakes was to cut the Andes mints in half and place in them in the buttercream.

 This is the second way I decorated the cupcakes.  I chopped the Andes Mints more fine and sprinkled on the cupcakes.

Both ways look great, depends on what you like...and how many Andes Mints you have left.  If you want to decorate the first way I suggest buying 2 boxes of Andes Mints.  

And if you absolutely LOVE mint you could also add  1/2 tsp of peppermint extract to the cake mix.  I liked them the way they are, but some people might want even more mint. :)

Adapted from: Your Cup of Cake