Ingredients
The following ingredients have 4 Servings
- 1 cup sour cream
- ½ cup oil
- 1 teaspoon vanilla extract
- 3 eggs
- ¼ cup water
- ½ cup buttermilk
- Devil’s Food Cake Mix
- 1/3 cup chocolate chips
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- ¼ cup powdered sugar
- 8 oz cream cheese
- 6 tablespoons butter
- 3-4 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1 teaspoon peppermint extract
- green food coloring
Instruction
- 1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.
- 2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
- 3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
- 4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.
- 5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.
- 6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.
- 7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well
- 8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.
