Andes Candies Cupcake

Name: Andes Candies Cupcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen
Cuisine: American
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

By Maggie May Schill
@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 vote5

Comments:

6 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
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How to Make Andes Candies Cupcake

Step-by-Step

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.