Andes Mint Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 6 tbsp Cocoa powder, unsweetened
  • 3 cups Confectioners' sugar
  • 3 drops Food coloring, green
  • 1/2 cup Granulated sugar
  • 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Butter, unsalted soft
  • 2 tbsp Heavy cream
  • 3/4 cup Milk

• Desserts

  • 1 Chocolate mint candies

Found on bakedbyanintrovert.com

Description

Directions

• Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
• In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
• In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
• Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
• In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Top the cupcake with the frosting. Decorate with chocolate mint candies if desired.

Nutrition