Andes Mint Cupcakes
I have some delicious mint chocolate cupcakes to share, along with a simple car themed decor for your favorite BMW fan! Also, I am advertising an upcoming give away. I appreciate all the comments and likes on my Facebook page recently. I created it less than two weeks ago and am already at 50+ likes! I love sharing ideas and have discovered other interesting cake/cookie decor pages through visitors to my page! When my Facebook page hits 100 likes, I plan on having a giveaway of one of my favorite cupcake books. So feel free to like my page and share with your friends! More details to come!
I'm taking a break from my fall themed desserts for a couple posts about special treats I am making for my husband. His birthday is this weekend and I decided to not only make him a special cake, but also cupcakes! Be on the look out next week for details and tutorials on his special sports themed cake!
But first up is a birthday treat that represents one of his favorite candies - the Andes mint. My husband and I love them! Even though we enjoy the food at Olive Garden, the Andes mint at the end of dinner is still his favorite part of the restaurant! I experimented a little with this one instead of using recipes online. I was worried the flavor would end up being too weak or strong. In the end, though, we think it tastes very close to eating an Andes mint!
I started with a chocolate cupcake, using the Hershey's "Perfectly Chocolate" Chocolate cake recipe.
Cupcake ingredients (approx 30 cupcakes):
- 2 cup sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup Hershey's cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- Preheat oven to 350F
- Combine all dry ingredients
- Add eggs, milk, vegetable oil, and vanilla into batter.
- Beat batter at medium speed for 2 minutes.
- Stir in boiling water - batter will be thin.
- Line cupcake pan with cupcake liners.
- Fill liners 3/4 full with batter.
- Bake for 18-22 minutes.
- Let cool before icing
While the cupcakes were baking, I started on the next part. I decided that I wanted to make an icing AND a filling for the cupcake. Both are based on my buttercream recipe with tweaks made to get a great mint flavor. First, I started on the filling.
Andes mint filling ingredients:
- 30-40 Andes mints
- 1/4 cup Crisco
- 1/4 cup butter (softened)
- 1 tsp vanilla
- 2 tsp peppermint extract
- 2 tsp milk
- 1/2 lb powdered sugar
Andes mint filling directions:
- Chop up Andes mints using Ninja or any type of food processor. I left some small chunks of Andes in the filling.
- Beat Crisco, butter, vanilla, peppermint extract, and milk until combined.
- Beat in powdered sugar. Add additional milk if too dry.
- Fold in Andes mint to taste. I knew my husband would like a very minty taste, but you can adjust as needed. Just fold in portions at a time until you get the perfect minty taste.
Next, I created a mint buttercream. When I first made it, I thought the flavor wasn't real strong. But when I combined the three components, it was a great compliment.
Mint buttercream ingredients:
- 1/2 cup Crisco
- 1/2 cup butter (softened)
- 2 tsp vanilla
- 8 tsp peppermint extract
- 1/2 lb powdered sugar
- milk (if needed)
Andes mint filling directions:
- Beat Crisco, butter, vanilla, and peppermint extract until combined.
- Beat in powdered sugar. Add additional milk if too dry (or peppermint extract if you want a stronger flavor).
Directions to finish assembling the cupcakes:
- I cored the cupcake using a knife. I don't have an actual cupcake corer, but I just carve a cone shaped hole out of the cupcake.
- Next, I filled the cupcakes with the Andes mint filling. I just put it in a piping bag with the end cut off. I didn't use a tip, as the Andes mint chunks can stop up the tip.
- I wanted to replace the part of the cupcake that was removed to keep enough of the cake flavor. I cut down the portion of the cake. I then replaced the portion, gently pressing on the cake to keep in place.
- I finished it up by piping the buttercream on top using the Wilton 1M tip.
I definitely wanted to decorate the cupcakes with something just for him. I'm making a UK Wildcats themed cake, so I wanted to branch out for the cupcakes. I decided to go for a car themed, specifically BMW. My husband loves cars, particularly his BMW. This BMW symbol decor is super easy to make, and pops on the cupcakes.
- I started with two balls of fondant - one left white and one dyed blue. I again used the Wilton food gels to color the fondant. Make sure you knead the color all the way through to get a true color throughout.
- I then cut 3 white circles and 3 blue circles. This will make 6 BMW symbols, as they use 1/2 white and 1/2 blue.
- Next I cut the circles into 4 equal pieces. Make sure you cover the pieces you aren't working on to keep them from drying out.
- Next you just assemble two blue and two white pieces, alternating them. You can either put some gum glue between the portions, or just leave as is. I didn't attach them, I just lightly pressed the four pieces into the buttercream and it held in place.
Hope you enjoy the easy decor for your favorite BMW fan and the minty chocolate cupcakes! I love to hear comments about if you try any of my recipes. Feel free to leave a comment, or post on my Facebook page. Thanks for checking these out!