Andes Mint Chocolate Cupcakes
User Reviews
5.0
3 reviews
Excellent
Andes Mint Chocolate Cupcakes
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These delicious Andes Mint Chocolate Cupcakes are truly decadent cupcakes that are sure to make everyone reach for a second. These chocolate cupcakes are topped with homemade chocolate ganache and then with mint frosting and pieces of Andes mints. The cupcakes are then topped off with Grasshopper cookies and a drizzle of ganache.
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Ingredients
For the chocolate cupcakes:
- 1 C flour
- ¼ C unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C light brown sugar
- ½ C sugar
- ⅓ C canola oil
- ½ C buttermilk
- 1 large egg
- 1 tsp. vanilla extract
Mint frosting
- 1 C unsalted sweet cream butter softened
- 3 C powdered sugar
- 2-3 drops of mint green food coloring
- 2 tsp mint extract
- 5 tbsp heavy whipping cream
Chocolate Ganache
- 1 C semi sweet chocolate chips
- ½ C heavy whipping cream
Decoration ingredients
- 2 C Andes baking chips
- 22 grasshopper cookies cut in half
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Instructions
- Preheat Oven to 350 degree and line cupcake pan with cupcake liners
- In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, mix to combine
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.
- Fill cupcake liner 3/4 of the way full.
- Bake for 21 minutes.
- Remove the cupcakes from the oven.
- Transfer the cupcakes to a wire rack to cool.
Frosting directions
- Using a standing mixer, beat together the butter, powdered sugar, mint extract and heavy whipping cream until combined, smooth and thick peak star to form.
- Beat in until combined the mint food coloring.
- Scoop frosting into the piping bag and set aside.
Chocolate Ganache
- Using a small pot, heat up the heavy whipping cream until steaming.
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
- Once the heavy whipping cream is heated, pour over the chocolate chips.
- Allow to sit for 1 minute before whisking until smooth.
- Scoop ½ C into a squeeze bottle.
Decorating cupcakes
- Dip the cupcakes into the chocolate.
- Sprinkle a bit of the Andes baking chips onto the cupcakes.
- Allow to set for 10 minutes.
- Pipe a small amount of frosting into the center of the cupcake.
- Sprinkle some more Andes onto the frosting.
- Drizzle chocolate ganache over the frosting with the squeeze bottle.
- Place a cut cookie in the middle.
- Enjoy!
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
38mg
(13%)
Sodium
96mg
(4%)
Potassium
101mg
(3%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
378IU
(8%)
Vitamin C
0.05mg
(0%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 96mg | 4% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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