There are so many flavors that go hand in hand with chocolate, mint being one of them. My family loves that flavor combination and my son especially loves Andes Mints so of course I needed to make him an Andes Mint inspired cupcake. You could also make this into a sheet or layer cake if you so choose.
As I’ve mentioned in previous blogs, this is the only chocolate cake recipe I ever use and it is the only one you will ever need. Trust me. Super easy to make and it comes out moist every time.
Cake Ingredients:
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners. You could just grease the pan but liners are so much easier.
Sift all of the dry ingredients together. As I always say, it is really important to sift the ingredients and not just mix, especially when using cocoa.
Add the eggs, oil, milk, and vanilla and beat with an electric mixer on medium speed for two minutes while scraping the sides constantly.
Add the water into the batter and mix well with a spoon or spatula, the batter will be very loose. The water must actually be boiling or the cake will not turn out properly. Fill each cupcake about 3/4 full and bake for approximately 18 minutes until a toothpick comes out clean.
Cool cupcakes on a wire rack. Cool completely before frosting.
Now for the Mint Buttercream Frosting!
Ingredients:
1 cup of butter, softened
4 cups confectioners sugar
2 tsp. mint extract
3-4 tbsp. milk
In a stand mixer or with a handheld mixer, beat the butter until smooth.
Gradually add the confectioners sugar until well combined. It most likely won’t be smooth at this point.
Add the mint extract and beat until combined.
Add the milk and beat for 3-4 minutes. It is better to start with less milk and judge the consistency before adding more.
I added some green food coloring as well and continued beating until well combined.
You can spread or pipe your frosting on to the cupcakes. I added a sprinkle of Jimmies and an Andes Mint as well.
Yum!