After Dinner Mint

My beloved husband has a holiday birthday and going out to eat or even picking up a special cake or other baked treat on that day doesn't really work out too well. Fortunately, we're both mostly hermits and I love to cook and bake. So when his birthday rolled around this time, I made sure an elegant dinner made it to the table. And afterward, I took the spirit of an after dinner mint and gave it the birthday treatment:

Those are Chocolate Mint Infusion Cupcakes, complete with mint schnapps-infused buttercream frosting. Definitely a dessert fit for a fellow who adores chocolate and mint. No need to feel like anyone was missing out on bakery goods or a restaurant outing. Even a little dusting of cocoa powder over the cupcakes added an extra pop. And who is going to argue with Andes Mints? I love 'em and they made a lovely decoration on a surprisingly simple cupcake.

The base is a cake mix that's been given extra richness with three whole eggs and a bunch of creamy dairy. But what really makes these cupcakes shine is the dreamy mint infusion buttercream frosting. You could skip the schnapps, but it does give it a lot of flavor and just a bit of shine to the frosting. If you opt to skip it, do yourself a favor and increase the extract to a full teaspoon. Also, you can leave the frosting white, but if you're using the Andes Mints, why not add enough food coloring to match the green in those? The result? A batch of beautiful cupcakes that will remind you of the most luxurious after dinner mint you've ever enjoyed!

Chocolate Mint Infusion Cupcakes

  • 3 eggs
  • ½ c. canola oil
  • ¾ c. milk
  • ¾ c. sour cream
  • 2 tsp. vanilla extract
  • 1 box devil’s food cake mix
  • 1 ¼ c. butter, softened
  • ½ tsp. peppermint extract
  • 1 tsp. peppermint schnapps, optional
  • 4-5 c. powdered sugar
  • Green food dye, optional
  • Andes Mints for decoration
  • Cocoa powder for dusting, optional

Preheat the oven to 350° F. Line 24 cupcake tins with paper liners and set aside.

In a large bowl, whisk your eggs, oil, buttermilk, sour cream and vanilla extract together until smooth. Stir in the cake mix.

Fill the paper liners 2/3 full and bake in the preheated oven for 16-20 minutes or until the cupcakes are light and springy. Remove from the oven and cool completely.

To make the buttercream frosting, beat the butter for 2 minutes. Add the peppermint extract and schnapps and beat again. Slowly add in the powdered sugar until you get your desired consistency. Add the food coloring to achieve your desired color.

To assemble your cupcakes, pipe the buttercream frosting onto each cupcake and top with an unwrapped Andes Mint. If desired, dust a little cocoa powder over the top before serving.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes

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