Dark Chocolate Andes Mint Cupcakes

Dark chocolate, Andes mints, and frosting are my favorite dessert flavors especially in the winter. The Dark Chocolate Andes Mint Cupcakes have a crisp refreshing taste that awakens my senses. So, I thought instead of waiting for you to give me a gift on my birthday that I would share my gift with you. Birthday’s have always been a big deal in my family from the time I was little. We all get together to celebrate each other’s special day. Whoever is hosting puts together old pictures from birthday’s  past. I thought I would share a few with you.

So yes, it’s official. I am another year older and I have been kicked out of my beloved kitchen. Every year my husband takes over my work space to make me a special dessert. Mr. Baked Equation’s specialties are: carrot cake, lemon zest cake and now Dark Chocolate Andes Mint Cupcakes. Now, the making of the very first carrot cake is probably one of the funniest stories. I was on the phone with a girlfriend the other night and she is still laughing about it four years later.  If only I had pictures of what my kitchen looked like that day. But if you will notice, look at how nice and neat he kept the kitchen will baking. {Kudos}

Dark Chocolate Andes Mint Cupcakes {Printable Recipe}

1 Cup Unbleached Flour

1/4 Cup Unsweetened Cocoa Powder {I use Cocoa Barry Callebaut Extra Brute}

3/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Cup Andes Mint Chips

½ Cup Sugar {C&H Sugar Organic}

½ Cup Brown Sugar

4 tbsp Butter

1 large egg (at room temperature)

1 Teas of Pure Vanilla

1/2 Cup Warm Water

1/4 Cup Buttermilk {at room temperature}

Yields: 12 Standard Cupcakes

Directions

Preheat oven to 350 degrees.

Sift together dry ingredients:  flour, cocoa, baking soda, and salt in a separate bowl.  In separate bowl beat sugars and butter on medium till light and fluffy. approximately 2 minutes.  Add egg and vanilla, beat till combined. Add flour mixture in 3 additions alternating with liquid. Don’t over beat. Scrape down the side of the bowl and the bottom area. Beat on high-speed for 30 seconds.  This helps the batter develop. Fold in Andes Mint Baking Chips.

Use an ice cream scoop to divide the batter evenly among the baking cups. Fill approximately 3/4 full. Bake for 20 minutes or till the toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes then release from the pan and transfer to a baking rack.

Classic Vanilla Frosting {Printable Recipe}

4 oz. Unsalted Softened Butter (about 20 minutes out of the refrigerator)

2 1/2 Cups Powdered Sugar

¼ Teaspoon Sea Salt

1 Tbsp. Half and Half + 1 Teas.

1 Teas. Pure Vanilla

½ Teas. lemon juice

½ Cup Andes Mint Baking Chips

Directions:

In a stand mixer, fitted with a paddle attachment, cream the butter and salt for about 2 minutes and then add half of the powdered sugar and the half and half to the butter and beat again until combined. Scrape down the bowl.  Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined.  Scrape down the bowl again.  Beat on high-speed for 5-6 minutes or until the frosting is fluffy.  Place in a pastry bag with the tip of your choice. Decorate the cupcakes then sprinkles Andes Mint baking chips on top. It is amazing just by simply topping the vanilla buttercream with the mint, in an hour or two the mint flavor infuses into the frosting.

Enjoy and make sure to stop back and let us know what your thoughts are on the recipe!

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