That's what comes to mind when I think of chocolate and mint together.
Those two are a match made in Heaven.
I've had a bag of Andes baking chips in my pantry for the last couple of weeks, and I don't think they were going to make it much longer in there.
My husband kept asking to eat them, and if I didn't move soon, they most likely would have disappeared.
So... I came up with these beauties this past weekend.
BTW, don't you just love the concept of the cupcake?
I know I do.
You can limit your sweet intake, and even share the love.
Alright, alright... here you go.
Chocolate Cupcakes:
Ingredients:
- 1/2 C. Butter, Softened
- 1 C. Suagr
- 1/2 C. Brown Sugar
- 2 Eggs
- 2 Tsp. Vanilla
- 1 1/4 C. Flour
- 3/4 C. Cocoa Powder
- 1/2 Tsp. Baking Soda
- 3/4 Tsp. Baking Powder
- 1/2 C. Buttermilk
- 1/2 C. Water
Directions:
Preheat oven to 350.
In a large mixing bowl, cream butter and sugars until fluffy.
Add eggs and vanilla, beat well.
In a separate bowl, combine flour, cocoa powder, baking soda, and baking powder.
In a large measuring cup, mix together buttermilk and water.
Add dry ingredients and milk mixture alternatively to large mixing bowl, blending well each time.
Bake 15-20 minutes.
Yields: 24 cupcakes
Mint Frosting:
Ingredients:
- 1 C. Andes Baking Chips
- 1/2 C. Butter, Softened
- 1 Tsp. Vanilla
- 2 C. Powdered Sugar
- 1/3 C. Heavy Cream or Half&Half
Directions:
In a microwavable bowl, add Andes and bake in 15 sec intervals until melted. Set aside to cool.
Beat butter in a free standing mixing bowl until creamy.
Add vanilla, stir until combined.
Pour in melted chocolate, and beat until creamy.
Add powdered sugar, combine.
Leave beating on slow for 3-5 minutes.
Add heavy cream, beat until fluffy.
