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Andes Mint Cupcakes

Vegetarian • Makes 24 Cupcakes

Refrigerated

3 Eggs

Baking & Spices

1/3 cup Chocolate chips
1 Devil's food cake mix
1 Food coloring, green
2 tsp Peppermint extract
3 1/4 cup Powdered sugar
1 tsp Vanilla extract

Oils & Vinegars

1/2 cup Oil

Dairy

6 tbsp Butter
1/2 cup Buttermilk
8 oz Cream cheese
2 tbsp Heavy cream
1 tbsp Heavy cream or milk
1 cup Sour cream

Liquids

1/4 cup Water
  • Maegan Flynn

    Mint Chocolate Cupcakes! I love me some Andes chocolate mints.

  • Andrea Wimbish

    Andes Mint Cupcake recipe: 1 cup sour cream, ½ cup oil, 1 tsp vanilla extract, 3 eggs, ¼ cup water, ½ cup buttermilk Devil’s Food Cake Mix Chocolate Mint Filling: 1/3 cup chocolate chips, 2 Tbsp heavy cream, 1 tsp peppermint extract, ¼ cup powdered sugar Mint Buttercream: 8 oz cream cheese, 6 Tbsp butter, 3-4 cups powdered sugar, 1 Tbsp heavy cream or milk, 1 tsp peppermint extract, green food coloring. When cupcakes come out of the oven, use a squeeze bottle, squeeze in the filling.

  • Bianca De Ocampo

    Andes Mint Cupcakes: for the chocolate cupcakes - 1 cup sour cream, ½ cup oil, 1 teaspoon vanilla extract, 3 eggs, ¼ cup water, ½ cup buttermilk, Devil’s Food Cake Mix | :for the chocolate mint filling - 1/3 cup chocolate chips, 2 tablespoons heavy cream, 1 teaspoon peppermint extract, ¼ cup powdered sugar | - mint buttercream: 8 oz cream cheese, 6...

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