Mint Chip Chocolate Cupcakes

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You know those little Andes Mints?  Yeah, the ones that you see most often around Christmas.  These cupcakes from Craft Sew Bake Create are made using the Andes mint chips. So the cupcakes taste like a giant Andes Mint in cake form.  That has to be pretty darn close to perfect.

Mint Chip Chocolate Cupcakes



1 cup + 2 T. all purpose flour
1/4 cup cocoa powder
1 1/4 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 cup + 3 T. milk
2 T. sour cream
1 stick (1/2 cup) butter, melted and cooled
1/2 cup Andes Mint Baking Chips
2 T. mini chocolate chips
1 tsp. cocoa powder
Preheat the oven to 350º.
Whisk together the flour, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
In a bowl, whisk together the egg and sugar until smooth. Add in milk, vanilla, and sour cream; mix until combined. Add the dry ingredients into the wet mixture and mix until smooth. Add in melted butter.
In a small bowl, mix together the mint baking chips, mini chocolate chips, and 1 tsp. cocoa powder. Fold into the cupcake batter.
In a pan with cupcake liners, scoop 1/4 cup of batter to each cup. Bake for 15-18 minutes. Let cool. Frost.
Makes about 14 cupcakes.


Minty Chocolate Frosting


1/2 cup Andes Mint Baking Chips
1/2 cup bittersweet chocolate chips (or your favorite kind of chocolate)
1 stick (1/2 cup) butter, softened
2 1/2-3 cups powdered sugar
1 T. milk
1 tsp. vanilla
Over medium low heat on the stove, melt together the mint baking chips and chocolate chips. Let cool for about 10 minutes.
In a mixing bowl, cream together the butter and powdered sugar. Add in the melted chocolate. Mix in milk and vanilla. If the frosting isn’t at your desired consistency, add in more milk, a little at a time.

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