Over-the-Top Andes Mint Cupcakes
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Mel's Kitchen Cafe · by Mel★ 4.7 (43)

Over-the-Top Andes Mint Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 5%
CARBS 58G57% OF CAL
2G FIBER6G OTHER50G TOTAL SUGAR
FAT 19G41% OF CAL
10G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chocolate cupcakes with creamy mint-peppermint frosting and chocolate accents. A festive, over-the-top treat with bold chocolate and mint flavors.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 30
  • 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 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 30 Andes mints for garnish
  • 1/2 cup chocolate chips
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 1/3 cup powdered sugar
  • 1 cup 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
PREP
30M
SODIUM
238MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.