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Andes Mint Cupcakes

Andes Mint Cupcakes
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Decadent Devil’s food cupcakes injected with a silky chocolate-peppermint ganache core and finished with fluffy mint cream cheese buttercream.

Ingredients

Scale

Chocolate Cupcake Base

  • 1 box (15.25 oz) Devil’s Food Cake Mix
  • 1 cup full-fat sour cream, room temperature
  • 1/2 cup neutral vegetable oil
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup water

Chocolate Mint Core

  • 1/3 cup semi-sweet chocolate chips
  • 2 tbsp heavy whipping cream
  • 1 tsp pure peppermint extract
  • 1/4 cup powdered sugar, sifted

Mint Cream Cheese Frosting

  • 8 oz full-fat brick cream cheese, softened
  • 6 tbsp unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 tbsp heavy cream (or whole milk)
  • 1 tsp pure peppermint extract
  • 1–2 drops green gel food coloring
  • 24 Andes Mint candies (for garnish)

Instructions

  1. Preheat & Prep: Heat oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners.
  2. Mix Wet Ingredients: Whisk sour cream, vegetable oil, vanilla, and eggs in a large bowl until smooth and cohesive.
  3. Combine Batter: Alternate adding the dry cake mix, buttermilk, and water in three additions, stirring just until combined.
  4. Bake: Fill liners 2/3 full. Bake 14–18 minutes until a tester comes out clean.
  5. Make Filling: Microwave chocolate chips and cream in short 20-second bursts until melted. Stir in peppermint extract and powdered sugar.
  6. Fill Cupcakes: Inject warm filling directly into the center of each baked cupcake using a squeeze bottle or paring knife.
  7. Whip Frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar, heavy cream, peppermint extract, and food coloring until fluffy.
  8. Decorate: Pipe frosting onto cooled cupcakes. Drizzle with leftover filling and top with an Andes mint.

Notes

  • Extract Choice: Use pure peppermint extract rather than generic spearmint to avoid a flavor reminiscent of chewing gum.
  • Room Temperature Dairy: Ensure butter and cream cheese are at room temperature to prevent lumpy frosting.
  • Storage: Keep in an airtight container in the refrigerator for up to 4 days. Serve slightly chilled or at room temperature.

Find it online: https://cakeshungry.com/andes-mint-cupcakes/