Andes Mint Cupcakes

This is selection #2 for the 2nd Annual Cupcake Swap. Mint.... chocolate... what's not to love??

Ingredients

Chocolate Cakes:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Chocolate Mint Filling:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract

¼ cup powdered sugar

Mint Buttercream:

8 oz cream cheese

6 tablespoons butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract

green food coloring

Directions

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

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Homemade Thin Mints

The homemade version of the famous cookie. 

Super easy and so good!

Thanks to my bud Tasha for sharing this recipe :-)

Ingredients

12 oz semi-sweet or dark chocolate chips

1 to 1 1/2 tsp peppermint extract

Ritz crackers

Directions

1. Melt chips in a double boiler or microwave.
2. Add extract.
3. Dip crackers in chocolate and place on wax paper to harden. 

Peppermint Fudge Cookie Sandwiches

Sandwiching a creamy peppermint patty between warm brownie cookies creates an irresistible sweet treat.

Ingredients

¾ cup semi-sweet chocolate morsels

¼ cup butter

½ cup sugar

1 egg

¾ cup all-purpose flour

¼ cup white or semi-sweet chocolate morsels

2 candy canes or 8-10 peppermint hard candies (about ¼ cup crushed)

10-12 mini foil-wrapped peppermint patty candies, unwrapped

Directions

1. Preheat oven to 375°F. 
2. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine chocolate morsels and butter inClassic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. Do not overbake.
3. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring once. Set aside.
4. Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with peppermint patties and remaining cookies to form 10 sandwiches. Drizzle chocolate over cookies and immediately sprinkle with crushed candies. Transfer to platter. Line pan with additional parchment and scoop with remaining batter. Bake 9-10 minutes. Assemble as directed above.