Thursday, September 2, 2010

Mint Chocolate Chip Goodness!

I had a box of vanilla cake mix laying around and was fiending for more cupcakes. After all of the new tricks I've been trying out lately, I couldn't just settle for simple vanilla cupcakes so thought of the best way to jazz them up: ANDES MINTS!! Yum! Who doesn't love the little bite-size chocolaty goodness of an Andes Mint?

I didn't want the mint to over power the cupcake, so I kept it simple. This recipe combines the perfect amount of mint with the perfect amount of chocolate and sweetness. To top it off, the mint frosting was great!


For the cupcakes:
1 box of your favorite white cake mix (eggs, oil, and water as directed.)
1 tsp mint extract
3/4 of a package of Andes Mints, crumbled

For frosting:
You favorite vanilla butter cream recipe
1 tsp mint extract
green food coloring
1/2 pieces of Andes Mints for decoration

1) Prepare cupcake batter as directed on box. Add in mint extract. Once well blended, fold in crumbled pieces of Andes Mints
2) Pour into lined cupcake pan and bake for about 20 minutes on 350 degrees.
3) While cupcakes are baking, prepare frosting by adding food coloring until frosting is your desired color of green, then add mint extract. Garnish with 1/2 pieces Andes Mint.

Photos courtesy of: Kristina Romeo

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