Tag Archives: chocolate cake recipe

Andes Mint Cupcakes

7 Nov

It’s official – the holiday season has arrived! Chick-fil-a is serving their seasonal peppermint mocha milkshake, Starbucks has their pumpkin coffees and minty latte’s, even McDonalds has a mint chocolate McFlurry. It became quite obvious that it was time for me to share my recipe for a delicious mint chocolate cupcake! If this doesn’t put you in a holiday mood, then I don’t know what will!

I love this recipe because it is easy and fool proof. Even the little one’s can help!

Here’s What you’ll need:

  • 1 stick Butter, softened to room temperature
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Flour
  • 1 tbs Baking Powder
  • 1/4 tsp Salt
  • 1 cup of finely chopped Andes Mint Chocolates
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Milk
  • 1 tbs Vanilla

~*~ Makes 15 Cupcakes ~*~

Directions:

  1.  Preheat oven to 350 degrees
  2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
  3. Add the eggs, one at a time beating until they are well combined.
  4. In a separate bowl, combine the dry ingredients and whisk them until they are well combined
  5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine.
  6. Mix in chopped up Andes Mints
  7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
  8. Continue adding the dry ingredients. Beat for another minute till smooth
  9. Fill cupcake liners and bake for 20-22 minutes.

Frost with Mint Buttercream and Top with Andes Mint Candy Pieces.

For an easy decoration technique, spread your frosting over the cupcake with a knife. Dip each cupcake in chopped up pieces of Andes Mint Chocolate. Voila! Super Easy but still looks great!

Mint Chocolate Cupcakes with Chocolate Frosting instead of Mint

Smooth frosting with a knife over each cupcake.

Dip them in Ande's Mints and Enjoy!

If you prefer Chocolate to Mint, use my Chocolate Mousse Frosting recipe. It goes great with the Andes Mints!

Stay Sweet and have a great week! xoxo

Chocolate Caramel Cupcakes

13 Sep

Chocolate Caramel Goodness!

Happy Monday readers!

Last night I made Chocolate Caramel Cupcakes – complete with gooey caramel centers, milk chocolate mousse, and rich chocolate cake. The recipe took me longer than I had hoped, and I had to make some adjustments along the way, but I came out with a great cupcake and a flawless recipe. Please enjoy!! I’m warning you though, the milk chocolate mousse is really good…I was tempted to pipe the frosting straight to my mouth and skip the cupcake all together. Don’t worry…I didn’t 😉

 

 

 

Chocolate Caramel Mousse Cupcakes (makes 24)

Ingredients:

Chocolate Caramel Cupcake    

24 Kraft Caramel squares

1 1/2 cup (170 g) all-purpose flour
5 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
2 teaspoons vanilla extract
3/4 cup milk
3/4 cup vegetable oil
2 eggs

Caramel Sauce

10-14 Kraft Caramel Squares

¼ cup of Half and Half

Milk Chocolate Mousse Frosting

1 cup of milk chocolate chips

2 cups of Nestle Toll House Cocoa Powder

1 stick of softened butter

¼ cup of vegetable shortening

1 cup of whipping cream

1 ½ cups of powder sugar

Directions

  1. Preheat oven to 350
  2. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
  3. Add milk, vegetable oil and eggs.
  4. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too thin – add a little bit more flour.
  5. Pour batter into cupcake liners, making them half full.
  6. Bake for 15 minutes
  7. Take cupcake from the oven and place a caramel square on the top of each cupcake. Bake for 5 more minutes, until the caramel has melted onto the cupcake.

Before baking the caramels

Mousse

  1. Cream together the butter, vegetable shortening, and powdered sugar
  2. Slowly add in cocoa powder and whipping cream
  3. Beat on medium high speed until soft peaks form
  4. In a microwave safe bowl, put your chocolate chips and ½ tbs of butter – Heat on high for 30 seconds. Stir until completely combined and melted.
  5. Add melted chocolate mixture to the mixing bowl – mix until well combined

**Note: Do not over mix this frosting, if you do, it will begin to curdle and separate. It takes about 10 minutes for the mixture to form soft peaks and become frosting like **

Caramel Sauce

  1. In a saucepan on medium heat, melt the caramel squares with the half and half. Stir continuously or else your caramel will burn.

Pipe your frosting on the cupcake and drizzle with caramel. Now enjoy!!