Ingredients

The following ingredients have 18 Servings
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup Andes mints (chopped)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/4 cup Andes mints (chopped)

Instruction

  • Preheat oven to 400 degrees F. Grease 18 muffin cups or line with paper muffin liners.
  • Combine flour, sugar, 1 cup Andes mints, cocoa powder, baking soda and salt in a large bowl. Whisk egg, sour cream, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups about 2/3 full and sprinkle with remaining 1/4 cup chopped Andes mints.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 - 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.