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Over-the-Top Andes Mint Cupcakes

Vegetarian • Makes 30 cupcakes

Produce

30 Andes mints

Refrigerated

2 Eggs

Baking & Spices

1 3/4 cups All-purpose flour
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 cup Chocolate chips
1 Food coloring, Green
3/4 cup Hershey's cocoa
3 tsp Peppermint extract
1/3 cup Powdered sugar
32 oz Powdered sugar
1 tsp Salt
2 cups Sugar
2 tsp Vanilla extract
1 tsp Vanilla extract, pure

Oils & Vinegars

1/2 cup Vegetable oil

Dairy

1 cup (2 sticks, 16 tablespoons) butter
8 oz Cream cheese
11 tbsp Heavy cream
1 cup Milk

Liquids

1 cup Water
  • Emily Stecher

    Andes Mint Cupcakes | The cupcakes are made with sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, water, and vallina extract. The chocolate mint filling is made with chocolate chips, heavy cream, peppermint extract, powdered sugar. The mint buttercream is made with butter, cream cheese, powdered sugar, heavy cream, pure vanilla extract, peppermint extract, and green food coloring. You will need 30 Andes mints for garnish.

  • Kristin Heiland

    Mint Chocolate Cupcakes! Chocolate cupcake, chocolate mint filling, mint buttercream.

  • Marie O

    mint chocolate cup cakes...yummy

  • Grace Czajkowski

    Chocolate cupcakes filled with chocolate mint ganache and topped with a cream cheese mint buttercream. MUST. MAKE.

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