mint chocolate cupcakes
An Andes Candy in cupcake form.
Ingredients
- 1 cup vegetable oil
- 1 cup dark brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder (or more cocoa powder)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/3 cups buttermilk, at room temperature
- 1 package Andes candies, for garnish
mint buttercream
- 1 stick butter, softened
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/2 - 1 tsp green gel dye
- 4 1/2-5 cups powdered sugar
- 1/4-1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Line 2 12-cup muffin tins with parchment liners.
- In a large bowl, beat the oil, brown sugar, and sugar for 2-3 minutes until combined. Whip in the eggs, one at a time, then the vanilla and yogurt. Add the flour, cocoa powder, black cocoa powder, baking powder, baking soda, and salt. With the mixer running, stream in the buttermilk until the batter is just combined. Do not overmix.
- Fill each cupcake tin 2/3 of the way with batter. Depending on what your heart says 2/3 of the way full is, you will get 22-24 cupcakes. Bake for 25-30 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the pans, then transfer the cupcakes to wire racks. Cool completely.
- Make the frosting. Whip the butter, vanilla and peppermint extracts until combined and DO NOT FOR THE LOVE OF FUCK ADD MORE PEPPERMINT THAT SHIT IS STRONG; then add 4 1/2 cups of the powdered sugar, 1/2 tsp dye, and 1/4 cup of cream. Crank the mixer to high, and beat until very light and fluffy, about 2-3 minutes. You may need an extra tablespoon of two of cream to achieve the desired texture. Scrape down the sides of the bowl with a spatula, as needed, to properly incorporate all the ingredients. If you want a deeper green hue, add dye 1 drop at a time.
- Pipe or frost each cupcake with the buttercream. Garnish each cupcake with an Andes candy.
Notes
*To store: Baked, unfrosted cupcakes will keep up to 3 days in the fridge, after which I would decorate and serve within 2 days. Finished cupcakes, then, will keep for up to 5 days.