Mmmm...Don't you just love those mints from Olive Garden, you know, the chocolate and mint ones? Love Andes Mints! And judging by several of my previous posts you should know I love cupcakes! So I thought to myself, why not combine the two?! Yes! Low and behold others have had the same idea. Lizzy from Your Cup of Cake perfected this cupcake recipe and inspired me to make my own, minus the from scratch part!
Step away from the screen...now that I have your attention, are you ready to make your own?
Here is what you'll need
1. Chocolate cake mix
2. Eggs
3. Icing of your choice, I used butter cream
4. Andes mints
5. Heavy whipping cream
6. Milk chocolate chips
7. Vegetable oil
8. Squeeze bottle
9. Peppermint extract
10. Cupcake liners
11. Lime green food coloring
11. Lime green food coloring
Cook your cupcakes like you would normally according to the box directions. (I don't have the time or patience to make cupcakes from scratch, the boxed kind is good enough for me!) While your cupcakes are cooking you will need to make your cupcake mint filling.
Chocolate Mint Filling:
2/3 cup chocolate chips
4 tablespoons heavy cream
2 teaspoon peppermint extract
1/2 cup powdered sugar
Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave stirring in 30 second intervals until fully melted. Stir in peppermint extract and powdered sugar. Funnel your chocolate mint filling into your squeeze bottle. Once your cupcakes are ready fill each with your chocolate mint filling while they are still warm. Hold your squeeze for 3 to 5 seconds (I made 2 or 3 holes per cupcake)
Next, you'll want to make your mint green icing. Combine your icing with several drops of lime green food coloring. Start with 3 or 4 and keep adding until you have your desired green color. Use a piping bag to pipe on your icing. Garnish with left over chocolate mint filling and one Andes mint.
Don't they just look tasty?! Enjoy!
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