Andes Candies Cupcake
By
Maggie May Schill
@NakedMaggie
1
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
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DEVIL'S FOOD CAKE:
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1 1/2 cunsalted butter, softened
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1 1/4 cunsweetened cocoa powder
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1 chot water
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2 call-purpose flour
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1 1/4 tspkosher salt
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1 tspbaking powder
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1 tspbaking soda
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2 csugar
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4 largeeggs, room temperature
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2 tspvanilla extract
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1 csour cream
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3 ozchocolate pudding powder mix
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COOL-MINT CREAM STUFFING:
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16 oz(2 packs) creamed cheese, softened
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1 cpowdered sugar
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1/2 tsppure mint extract
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1 tsppure vanilla extract
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10drops of green food coloring
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MINT CHOCOLATE BUTTER CREAM FROSTING:
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24 oz(3 sticks) unsalted butter, softened
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2 cpowdered sugar
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1 1/2 tsppure vanilla extract
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1/2 tsppure mint extract
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3 Tbspchocolate syrup
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3 1/2 Tbspunsweetened cocoa powder
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·crushed andes candies for garnish
How to Make Andes Candies Cupcake
- Preheat over to 350'F
Line two cupcake pans with cupcake liners. - Whisk together cocoa powder, pudding mix and hot water
- Sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
- Heat sauce pan over medium heat
once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated - 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.
- Add eggs, one at a time, making sure each is fully mixed in before adding the next.
- 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. - Add batter to cupcake cups and bake for about 20 minutes, or until comes out clean. Cool completely on a wire wrack.
- 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. - 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 - 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.
- 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.
