Andes Mints Chocolate Cupcakes
There’s a back story to my Andes Mints chocolate cupcake recipe. When I was in my early 20′s, I worked at The Olive Garden. I’m not sure if they still do it, back then when we dropped the check off at the table, we also left a handful of Andes Mints along with it. Because I kept them in my apron pocket, I always ended up bringing handfuls of them home each night as well.
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Until last week, I had never actually ‘bought’ Andes Mints! I sort of continued the grab a handful and bring them home method from places when we eat out. Admit it, you totally do that too!
Because of St. Patrick’s Day, I made some Andes Mints Chocolate Cupcakes rather than sneak them! Maybe, if you have your own stash of Andes Mints, you could bake up some Mint Chocolate Cupcakes too? Here’s how.
Mint Chocolate Cupcakes
For Chocolate Cupcakes:
- 1 Box Devil’s Food Cake Mix
- ½ Cup Sour Cream
- 1 Cup Buttermilk
- ½ Cup Oil
- 1 teaspoon Vanilla
- 3 Eggs
For Chocolate Mint Ganache:
- 1 Cup Chocolate Chips
- 4 Tablespoons Heavy Cream
- 1 teaspoon Peppermint Extract
For Peppermint Buttercream:
- 4 ounces Cream Cheese (softened)
- 3/4 Cup Butter (softened)
- 4-5 Cups Powdered Sugar
- 2 teaspoons Peppermint Extract
- Green Food Coloring (or not, your call)
Andes Mints To Garnish
Continue to Sassy Girlz for directions on how to make these scrumptious treats!
Looking for more recipes to make for St. Patrick’s Day?
Try our food columnist Susan Williams’ corned beef recipe. Susan shows you how easy it is to brine your own beef instead of buying a more expensive pre-brined brisket. If you want the most amazing corned beef ever, we suggest trying Snake River Farms meat. Straight from Idaho, it’s going to be better quality that what’s available in a grocery store.