1/2 teaspoon baking POWDER 1/2 teaspoon salt 6 oz (1/2 bag) mini chocolate chips 4.5-6 oz (26 or more) Andes Mint candies, chopped
- preheat oven to 350 degrees F
- melt butter on low heat, until golden brown
- add liqueurs, sugar, and baking cocoa, whisk until smooth
- bring to room temperature and whisk in vanilla, eggs, and sour cream
- whisk the baking soda, baking powder, salt, and flour together
- beat the flour mixture into the liqueur mixture until well combined (approx 2-3 min)
- stir in the chocolate chips, and Andes chunks
- fill lined cupcake tins 3/4 full, and bake for approx 17 minutes
- cream butter
- add 3 cups powdered sugar, beat
- add 4 tablespoons Creme de Menthe, beat until combined
- alternate adding remaining powdered sugar and Creme de Menthe, starting and ending with powdered sugar, beating in between each addition.
- add chopped Andes and a very small amount gel food color, beat on low until color is blended and Andes are well mixed
- garnish with mini chocolate chips and 1/2 an Andes candy