Andes Mint Cupcakes
Dear Andes mints,
I love you – you know that? I often forget about how much I love you because I have the attention span of a gnat at times and get distracted by shiny things which further proves I was a squirrel in a past life. I know I don’t often pick you when I am choosing a candy in the supermarket, but it isn’t because you suck. You never get stale, you never lose your flavor, you never stop being addictive and simple and delicious. And let’s face it, you’re the best part about eating at Olive Garden. So I apologize for oft-overlooking you, because every time I get the chance to unwrap your shiny green package and savor your sweet, simple, perfect flavor, I’m overwhelmed with happiness. Please accept my sincerest apologies in the form of these cupcakes, which pay homage to how great you are.
Ingredients
FOR THE CUPCAKES:
FOR THE BUTTERCREAM:
FOR THE GANACHE:
Instructions
I love you – you know that? I often forget about how much I love you because I have the attention span of a gnat at times and get distracted by shiny things which further proves I was a squirrel in a past life. I know I don’t often pick you when I am choosing a candy in the supermarket, but it isn’t because you suck. You never get stale, you never lose your flavor, you never stop being addictive and simple and delicious. And let’s face it, you’re the best part about eating at Olive Garden. So I apologize for oft-overlooking you, because every time I get the chance to unwrap your shiny green package and savor your sweet, simple, perfect flavor, I’m overwhelmed with happiness. Please accept my sincerest apologies in the form of these cupcakes, which pay homage to how great you are.
Ingredients
FOR THE CUPCAKES:
- One box chocolate cake mix, plus ingredients on back of box (you may also use your favorite chocolate cupcake recipe)
FOR THE BUTTERCREAM:
- 2 sticks unsalted butter, softened
- ½ teaspoon vanilla extract
- 1-1 & ½ teaspoons peppermint extract (start with one teaspoon and work your way up - this stuff gets potent really fast!)
- 2-3 Tablespoons heavy cream
- 3 & ½ -4 cups confectioners' sugar
FOR THE GANACHE:
- 1 cup chocolate chips (I like semi-sweet)
- ⅓ cup heavy whipping cream
- 22-24 Andes mints, unwrapped
Instructions
- Prepare and bake the cupcakes according to package instructions, or using your favorite homemade chocolate cupcake recipe. Cool completely.
- In the bowl of a stand mixer, cream together the butter, vanilla extract, and peppermint extract until smooth, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, alternating with the heavy whipping cream until frosting is light and fluffy. Add in a drop or two of liquid green food coloring, tinting it to your desired shade.
- Pipe or spread the frosting onto the cooled cupcakes. Note that if you pipe the frosting as high on the cupcakes as I did, you may want to double the frosting recipe.
- For full instructions : thedomesticrebel.com
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