Chocolate Cupcakes with Mint Frosting

Nom Nom Nom!

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.