andes candies cupcake

★★★★★ 1
NakedMaggie avatar
By Maggie May Schill
from Jacksonville, FL

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!

★★★★★ 1
serves 2 dozen
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For andes candies cupcake

  • 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 lg
    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

  • 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.
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