Triple Mint Chocolate Cupcakes
- 1 1/2 C. all-purpose flour
- 1 C. unsweetened cocoa powder
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs at room temp
- 1 C. sugar
- 1 C. brown sugar packed
- 2/3 cup oil
- 1 C. buttermilk or milk
- 1 Tbsp. vanilla extract
- 2 tsp. peppermint extract
- 1 C. butter softened
- 2-3 C. powdered sugar
- 1/2 C. unsweetened cocoa powder
- 2 Tbsp. milk
- 2 tsp. vanilla extract
- 1 tsp. peppermint extract
- CHOCOLATE SAUCE
- ANDES MINTS
Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk, vanilla extract and peppermint extract.
Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
Fill cupcake liners 1/2 full and bake for 18-22 (I bake mine for 20) minutes or until an inserted knife comes out clean. Let cool. (Be careful not to overfill your liners with batter before baking.)
To make buttercream, beat butter until smooth. Add 2 cups powdered sugar, cocoa, milk, vanilla and peppermint extract. If you want the frosting thicker, add more powdered sugar.
Frost cupcakes and top with chocolate sauce and andes mints!
NOTE: I use Torani chocolate sauce but any will do. If you want to make a quick ganache, heat 1/4 C. chocolate chips with 2 Tbsp. cream in the microwave and stir until smooth.
Pictures and recipe from Triple Chocolate Mint Cupcakes with Andes Mints - Your Cup of Cake