These mint cupcakes are super moist and have just enough mint flavor. The cookies in the frosting make them extra good! This cupcake recipe is a simple chocolate recipe and can be used for anything!! Enjoy!
Cupcakes:
1 2/2 cups flour
3/4 cups unsweetened cocoa
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/3 cup water
2 tsp. vanilla
2 sticks butter
1 1/3 cups packed brown sugar
3 eggs
In medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl mix together sour cream, water, and vanilla
In mixer cream butter and sugar. Beat in eggs. Add flour mixture to butter mixture. Then add Sour cream mixture to the batter.
Separate in to cupcake liners. Place 1 andes mint in the center of each batter filled cup!
Bake 350 approx. 25 mins.
Frosting:
1 block cream cheese
2 sticks butter
2 tsp. vanilla
4 cups powdered sugar
2 cups crushed mint oreo cookies
Mix together cream cheese, butter, and vanilla until smooth
Add other ingredients. And combine.
Spread on to cooled cupcakes
Top with another Andes mint!!
I sprinkled these with green dusting powder!
So after thinking long and hard about my options for Almond Joy
Cupcakes I decided to do something different. No traditional chocolate cupcake. I chose an almond cupcake with chocolate ganache and coconut almond topping.
Almond Cupcakes
1 3/4 cup sour cream
2 sticks of butter
1/2 cup vegetable oil
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar
2/3 cups slivered almonds
4 large eggs
2 tsp. almond extract
1 tsp. vanilla
Cream 1 cup sour cream, butter, and oil in mixer
In a separate bowl mix flour, baking soda, baking powder, and salt. Then add sugar and almonds to dry mixture
Add dry ingredients to to wet ingredients.
In a small bowl mix eggs, remaining sour cream, and vanilla
Add to batter.
Fill cupcake liners and bake at 325 for 20-25 mins.
Chocolate Ganache
Boil 1 cup of heavy cream and 2 tsp vanilla.
Take off heat and pour over 12 ounces of chopped chocolate.
Let sit for 5 mins. prior to stirring. Stir mixture and let cool approx. 15 mins. Dip tops of cupcakes into ganache.
Coconut Topping
Simmer 3/4 cup heavy cream, 1/4 sugar, and a pinch of salt until sugar dissolves.
Remove from heat and add 2 tsp. vanilla and 3 cups shredded coconut. Once cooled stir in 1 1/2 cup almonds. Place a mound on to of each cupcake.
