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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