Andes Mint Cupcakes

Have you ever just craved that perfect balance of mint and chocolate? I'm not talking oreo style here. I mean that refreshing mint with some decadent dark chocolate. I love me some dark chocolate and for the first trimester of this pregnancy, I couldn't stand the smell of chocolate at all. I was sad and I really thought I'd lost myself somewhere. I found that if I baked chocolate into cupcakes, I could handle the chocolate and be perfectly content. This was the birth of the Andes Mint Cupcake you have here. Bakes away! ENJOY!

Prep Time: 20 minutes

Bake Time: 15-18 minutes Makes: 18-20 cupcakes

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INGREDIENTS:

Cupcake Batter

2 Tbsp Coconut Oil

6 Tbsp Unsalted Butter (soften by leaving at room temp for 30 min)

1/2 Cup Sugar

1/2 Cup Brown Sugar

2 Lg Eggs

1 Tsp Pure Mint Extract

1 Tsp Pure Vanilla Extract

7 Tbsp Dark Chocolate Cocoa Powder

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

1 Cup All Purpose Flour

3/4 Cup Unsweetened Cashew* Milk

Mint Buttercream Frosting

3 1/2 Cups Powdered Sugar

1 Cup Unsalted Butter (soften by leaving at room temp for 30 min)

2 Tbsp Unsweetened Cashew* Milk

1/8 Tsp Pure Mint Extract

1/8 Tsp Pure Vanilla Extract

3-4 Drops Green Food Coloring

20 Andes Mints (garnish optional)

*Substitute Almond or regular Milk for Cashew Milk. Coconut Milk can be used but it creates a thinner frosting.

DIRECTIONS

1. Preheat oven to 350°F. Line twenty muffin cups with paper bake cups and set aside.

2. In a stand mixer, cream together oil, butter, and both sugars until fluffy. Add eggs one at a time, beating after each egg. Add extracts, beat until combined.

3. In a separate mixing bowl, combine cocoa powder, flour, baking soda, and baking powder. Stir with whisk. Gradually add the dry mixture to the wet mixture, alternating the dry mix with milk (1/4 cup at a time) until combined.

4. Fill cupcake liners 2/3 full. Bake 15-18 minutes until a prick with a toothpick comes out dry. Let cool before frosting.

To make Mint Buttercream Frosting:

1. In stand mixer, beat butter until creamy. Slowly add powdered sugar, sifting in one cup at a time and mixing after each cup.

2. Add milk and extracts. Mix on medium speed. Add food coloring.

3. Pipe frosting on cupcakes. Optional: Garnish with an Andes Mint Chocolate.

#Dessert #Cupcakes #Sweets