Maggie May Schill Recipe

Andes Candies Cupcake

By Maggie May Schill NakedMaggie


Recipe Rating:
 1 Rating
Serves:
2 dozen
Prep Time:
Cook Time:
Cooking Method:
Bake

Maggie May's Story

My friend is pregnant and one of her favorite things in the world are Andes Candies. So I decided to make her these cupcakes as a gift!

Ingredients

DEVIL'S FOOD CAKE:
1 1/2 c
unsalted butter, softened
Find more recipes at goboldwithbutter.com
1 1/4 c
unsweetened cocoa powder
1 c
hot water
2 c
all-purpose flour
1 1/4 tsp
kosher salt
1 tsp
baking powder
1 tsp
baking soda
2 c
sugar
4 large
eggs, room temperature
2 tsp
vanilla extract
1 c
sour cream
3 oz
chocolate pudding powder mix
COOL-MINT CREAM STUFFING:
16 oz
(2 packs) creamed cheese, softened
1 c
powdered sugar
1/2 tsp
pure mint extract
1 tsp
pure vanilla extract
10
drops of green food coloring
MINT CHOCOLATE BUTTER CREAM FROSTING:
24 oz
(3 sticks) unsalted butter, softened
Find more recipes at goboldwithbutter.com
2 c
powdered sugar
1 1/2 tsp
pure vanilla extract
1/2 tsp
pure mint extract
3 Tbsp
chocolate syrup
3 1/2 Tbsp
unsweetened cocoa powder
crushed andes candies for garnish

Directions Step-By-Step

1
Preheat over to 350'F

Line two cupcake pans with cupcake liners.
2
Whisk together cocoa powder, pudding mix and hot water
3
Sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
4
Heat sauce pan over medium heat
once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated
5
Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Adding the sour cream and beat until fluffy. Add vanilla and beat until incorporated.
6
Add eggs, one at a time, making sure each is fully mixed in before adding the next.
7
With mixer on low, add flour mixture in 3 batches, Adding the hot water cocoa mixture in 2 batches starting and ending with a flour batches.
Beat until completely combined, but do not over work the batter! Devil's Food should be dense, not airy like Angel's Food.
8
Add batter to cupcake cups and bake for about 20 minutes, or until comes out clean. Cool completely on a wire wrack.
9
While cakes are baking and cooling make your cream filling and butter cream frosting.
This is simple: to make the frosting just blend all frosting ingredients together until complete incorporated. To make cream filling: simply mix together all cream filling ingredients until completely incorporated.
Chill both the cream filling and the butter cream frosting in the fridge until ready to be used.
10
Assemble:

Core each cupcake, either with a cupcake corer, or you can carefully core them with a sharp paring knife. Try not to cut too deep... or yourself. :-D
11
Put about 1 teaspoon or so of mint cream filling into each cupcake hole to stuff the cupcakes. Allow a little bit of the cream to overflow into a cute little peak out of the hole.
12
Frost each cake with mint chocolate butter cream frosting. I like to allow the green mint cream filling peak to show through.

Garnish with crusted Andes Candies.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids