Andes Candies Cupcake

4
Maggie May Schill

By
@NakedMaggie

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 dozen
Prep:
30 Min
Cook:
20 Min
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

How to Make Andes Candies Cupcake

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.

Printable Recipe Card

About Andes Candies Cupcake

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



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