Andes Candies Cupcake

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

Ingredients

DEVIL'S FOOD CAKE:
1 1/2 c unsalted butter, softened
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
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

The Cook

Maggie May Schill Recipe
x5
Cooked to Perfection
Jacksonville, FL (pop. 821,784)
NakedMaggie
Member Since Aug 2011
Maggie May's notes for this recipe:
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!
Make it Your Way...

Personalize This

Directions

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.
Comments

1-5 of 6 comments

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user lashana whittington camrae - Jul 12, 2012
These sound delightful..... Thank You for posting!!!!
user TAMMY WADE COUNTRYCUPCAKE - Jul 13, 2012
gotta ask? Is the pudding powder instant?
user Maggie May Schill NakedMaggie - Jul 13, 2012
Hi Tammy,
No, it is cook and serve.
user melissa hashemian melibeli - Oct 10, 2012
when do you add the chocolate pudding and cocoa to batter?? vanilla?, add it to the hot butter sugaer mix??

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