I have been really slacking lately on the posting but I have made so many great things in the past few weeks that I hope to finally be able to start posting now, before the holidays are actually over…. This is one of my favorite things that I have made recently and I just knew I had to post it first!
These mint cupcakes are so cute I couldn’t resist making them. They are also great for the winter season because you even use peppermint extract. The cupcakes are so rich and chocolatey with just enough mint. The piece of Andes Mint Chocolate on top is the perfect topper and so tempting you won’t be able to stop eating these cupcakes (which is why I like making them mini, then you don’t have to feel guilty about eating so many!
Andes Mint Cupcakes
- 6 Tablespoons Butter (Softened)
- 2 Tablespoons Vegetable Oil
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar (Packed)
- 2 Eggs
- 1 Teaspoons Vanilla Extract
- 1 Teaspoon Peppermint Extract (+ 1/2 Teaspoon for Frosting)
- 1 Cup All-Purpose Flour
- 6 Tablespoons Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 3/4 Cup Milk
- 1 Container Vanilla Frosting
- Green Food Coloring
- Andes Mints (one or one half for each cupcake about 25 mints)
Preheat your oven to 350 degrees and line a muffin (or mini muffin) pan with paper liners. Set aside.
In a large bowl, whisk together the dry ingredients the flour, cocoa, baking soda, baking powder, and salt. Set aside.
In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Beat in eggs one at a time until fully incorporated. Add in the vanilla and 1 teaspoon peppermint extract.
Gradually add in the dry ingredient mixture about 1/3 alternating with the milk a little at a time until all is combined.
Scoop the cake batter into the muffin pan. For large cupcakes it will be about 1/4 cup in each, or 3/4 of the way full. Mini cupcakes will be about 1 tablespoon of batter for each one. I recently made these as mini cupcakes and was about to get about 50 mini cupcakes.
Bake in the oven at 350 degrees Fahrenheit for 12-15 minutes (for mini) large cupcakes will take longer. Insert a toothpick to check for doneness. If it comes out clean they are done. Allow to cool on a wire cooling rack.
For the frosting mix 1/2 teaspoon of peppermint extract with one can of frosting for a hint of peppermint flavoring. After frosting each cupcake add 1 or 1/2 Andes mint to each!