andes candies cupcake

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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