It Doesn't Get Any Better! Chocolate and Mint Cupcakes!

Hi Neighgbors!

Here is a recipe I just had to share!  Yes, I am diabetic, but I can have one cupcake if I watch what I eat the rest of the day and only do it occasionally.  These are definitely worth the extra!

Here is what you need:
Cupcakes:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 30 Andes mints for garnish
Chocolate Mint Filling:
• 1/2 cup chocolate chips
• 3 tablespoons heavy cream
• 1 teaspoon peppermint extract
• 1/3 cup powdered sugar
Mint Buttercream:
• 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 32 ounces powdered sugar (about 7 cups)
• 1/2 cup heavy cream
• 1 teaspoons pure vanilla extract
• 2 teaspoons peppermint extract
• Green food coloring

To begin:

Preheat oven to 350 degrees.  Line your cupcake pan with papers or grease and flour and set aside.  

Cupcakes

Stir together Sugar, Flour Cocoa, Baking Powder, Baking Soda and Salt in a large mixing bowl.  Next add your eggs, milk, oil and vanilla.  Mix on medium speed approx. 2 minutes.  Last of all stir in the boiling water.  Batter will probably appear thin.  Now grab your cupcake pan and fill the cups 2/3 full.  Bake for approx. 20 minutes, or until an inserted toothpick comes out clean.        Allow your cupcakes to cool on a wire rack while you finish baking the rest.

Mint Filling
You can work on the mint filling while the cupcakes are baking.  Put your chocolate chips and heavy cream in a small, microwave safe bowl heat at 50% power for 1 minute and then remove and stir.  Repeat this step until the mixture is smooth.  Next add the peppermint extract and powdered sugar using a whisk stir the mixture until smooth.  Let this cool, but do not allow it to become stiff.  You can place this in a squeeze bottle or use a ziploc bag, we use a tube we have for decorating cakes and cookies.  

Filling Cupcakes
Once your cupcakes have cooled insert the tip of your decorating tube or squeeze bottle into the center of the cupcakes, squeezing gently to fill them.   

Frosting
In a large bowl add your cream cheese and butter and beat until fluffy.  Now add your powdered sugar and mix until smooth.  Next add the heavy cream, peppermint and vanilla extracts and beat until fluffy.  Add green food coloring to your color choice.

You are now ready to frost your cupcakes.  Use a large spatula or a decorator tip and frost to your satisfaction.  Add an unwrapped Andes Mint.  You can drizzle with some of the leftover filling if you like.  Refrigerate until serving.

ENJOY!  These are soooo good.  If you like mint and chocolate you will LOVE these cupcakes.

Take a minute to enter the giveaway HERE for a Good Cook Covered Nonstick Cake Pan!