These Andes Mint Cupcakes sound absolutely delightful! Here's how to make them:
Ingredients for the Cupcakes:
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup milk, at room temperature
Ingredients for the Frosting:
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 2 tablespoons heavy cream
- ½ teaspoon green mint extract
- 3-4 drops green food coloring
Directions:
1. Preheat your oven to 350ºF (175ºC) and line 20 muffin cups with paper liners.
2. In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, cream together oil, softened butter, and sugars until fluffy. Add eggs one at a time, then vanilla.
4. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
5. Fill each muffin cup halfway with the batter and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cupcakes are baking, prepare the frosting. In a bowl, beat together softened butter, confectioners’ sugar, and heavy cream until smooth. Add mint extract and green food coloring, adjusting the color to your liking.
7. Once the cupcakes are cooled, frost them with the mint frosting.
*** These cupcakes are sure to be a hit with their rich chocolate flavor and refreshing mint frosting! Enjoy every bite of this sweet treat.***
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