Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sugar 3 tablespoons butter, at room temperature 2 large eggs, beaten 1 tablespoon vanilla extract 1 cup chopped fresh mint leaves (or 1/4 cup dried) Directions: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together flour, baking powder and salt. Add sugar and butter; mix until well blended. In another medium bowl, whisk together eggs, beaten egg whites and vanilla extract. Add this mixture to the dry ingredients; mix until just blended. Pour batter into prepared pan; spread evenly. Sprinkle chopped mint leaves on top of cake before bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 10 minutes before serving warm.
Mint Chocolate Cupcakes with Mint Buttercream
Moist chocolate cupcakes, topped with finger-licking mint buttercream, each homemade cupcake is crowned with an addictive Andes mint. The perfect dessert or party treat. They look fantastic and are so easy to make. Looking for cupcakes? Why not also try my Chocolate Chip Cupcakes or my Gingerbread Cupcakes. If you love mint chocolate, be sure to try these Chocolate Andes Mint Cookies!
How to Make Andes Mint Cupcakes
In a large bowl, whisk your dry ingredients and in a medium bowl, mix your wet ingredients. Mix wet and dry ingredients together, and fold in chopped Andes mints. Fill lined cupcake tin with the batter then bake. Mix your buttercream ingredients with a stand mixer. Pipe your buttercream onto the cooled cupcakes. Top with an Andes mint.
Packed with chopped-up Andes mints, these cupcakes are the perfect balance between mint and chocolate! more general text about the recipe This is the classic Andes mint turned into a cupcake! So easy to make, packed with chocolate chunks and topped with a glorious mint buttercream. Mint and chocolate, a match made in cupcake heaven! If you make this recipe be sure to leave us a comment or rating. Enjoy!
