Ingredients
Scale
- 3/4 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar, lightly packed
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Dutch Process Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs
- 1/2 cup Buttermilk
- 1/4 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 tsp Espresso Powder (optional)
- 1/4 cup Hot Water
- 4 oz Andes Mints (24 mints plus an extra for garnish)
- 1/4 cup Heavy Whipping Cream
- 1 cup Unsalted Butter (room temperature)
- 3 cups Sifted Powdered Sugar
- 5–6 tbsp Heavy Whipping Cream
- 3–4 drops Green Food Coloring
- 2 tsp Peppermint Extract
- 1/4 cup Crushed Chocolate Wafers (about 5–7 wafers)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together flour, sugars, cocoa powders, baking powder, baking soda, and salt.
- In another bowl, mix eggs, buttermilk, vegetable oil, vanilla extract, and espresso powder until combined.
- Combine wet ingredients with dry ingredients until just mixed; add hot water gradually.
- Fill cupcake liners two-thirds full and bake for about 20 minutes or until a toothpick comes out clean.
- Cool completely before filling with melted Andes mints mixed with heavy cream.
- For frosting: beat butter until creamy; add powdered sugar and heavy cream gradually. Mix in peppermint extract and food coloring as desired.
- Frost cupcakes generously and sprinkle with crushed chocolate wafers or Andes mints for decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg