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Over-the-Top Andes Mint Cupcakes

yield: 30 total time: 55 minutes
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Ingredients

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup cocoa HERSHEY’S
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 30 mints Andes, for garnish, optional
  • 1/2 cup chocolate chips
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 1/3 cup powdered sugar
  • 1 cup butter 2 sticks, 16 tablespoons, softened to room temperature
  • 8 ounces cream cheese softened, to room temperature
  • 32 ounces powdered sugar about 7 cups
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons peppermint extract
  • green food coloring

Nutrition

  • Calories : 430 calories
  • Carbohydrate : 67 grams
  • Cholesterol : 50 milligrams
  • Fat : 18 grams
  • Fiber : 1 grams
  • Protein : 3 grams
  • SaturatedFat : 9 grams
  • Sodium : 250 milligrams
  • Sugar : 57 grams
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