Over-the-Top Andes Mint Cupcakes
yield: 30
total time: 55 minutes
4.3 Stars (27 reviews)
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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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