It is officially the most wonderful time of the year! I want to bring you some of my favorite Christmas treats over the next few weeks and chocolate and mint is just one of those flavor combinations that is a perfect fit for Christmas time! These Andes mint cupcakes are so so good. You’ll notice the repeat of my favorite dark chocolate cupcake recipe… it will be featured regularly since I love chocolate and I love this recipe (see my Dark Chocolate Sea Salt Caramel Cupcakes for another delicious option)!
So, while your whipping up Christmas dinner or prepping for a party, these cupcakes will make a great addition to your table.
Dark Chocolate Cupcakes
From Sky High: Irresistible Triple-Layer Cakes
Makes 12-18 cupcakes
- 1 1/2 cups all-purpose flour
- 1 ¾ cups + 3 Tablespoons cups white sugar
- 1/2 cup + 1 Tablespoon special dark chocolate cocoa powder
- 1 1/2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup canola oil
- ¾ cup sour cream
- 1 1/8 cups warm coffee
- 1 1/2 Tablespoons distilled white vinegar
- ¾ teaspoon vanilla extract
- 2 eggs
- 12 Andes Mints
- Preheat the oven to 350 degrees. Line the cupcake pan with liners.
- Sift the 1 1/2c flour, 1 3/4c +3T sugar, 1/2c+1T cocoa powder, 1 1/2t baking soda, and 3/4t salt into a large bowl. Stir to combine them well.
- Add the 3/4c oil and 3/4c sour cream and whisk to blend. Mix in the 1 1/8c coffee a ½ cup at a time. Blend in the 1 1/2T vinegar and 3/4t vanilla. Whisk in the 2 eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed.
- Place one Andes Mint in the bottom of each liner. Fill the cupcake liners 2/3 full.
- Bake for 20 to 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Allow time for cupcakes to cool before either preparing or freezing for later.
Mint Cream Cheese Frosting
From Just a Taste
- 2 (8-oz.) packages cream cheese, at room temperature
- 1 cup powdered sugar
- 2 1/2 teaspoons vanilla extract
- 1 1/3 cups cold heavy whipping cream
- 1 teaspoon peppermint extract
- Green and teal gel food coloring
- Andes mints to garnish
- In the bowl of a stand mixer fitted with the paddle attachment, beat the 16oz cream cheese until smooth. Sift the 1c powdered sugar into the bowl, beating to combine, then add the 2-1/2t vanilla extract and 1t peppermint extract.
- Remove the paddle attachment and attach the whisk. Scrape down any cream cheese from the sides of the bowl.
- Next, while beating at medium-high speed, stream in the cold 1-1/3c heavy cream until the frosting is thick enough to pipe. Please watch this video from Joy of Baking, which features the frosting recipe and addresses potential issues to prevent the frosting from being too thin.
- Add in desired amount of food coloring to get the pale green tint.
- Pipe frosting onto your cupcakes
- Garnish with Andes mint for a perfect treat!