Mint Chocolate Chip Cupcakes

Chocolate cake made with Creme de Menthe, Bailey’s, and Kahlua. Baked with chocolate chips and chopped Ande’s mints. Topped with Creme de Menthe and Ande’s buttercream.
Cupcakes– makes 30
2 sticks unsalted butter
3/4 cup baking cocoa
1/2 cup Bailey’s Irish Cream
1/4 cup Kahlua
1/4 cup Creme de Menthe
2 cups granulated sugar
1 cup sour cream
1 1/2 teaspoons vanilla
2 large eggs
2 cups all-purpose flour
3/4 teaspoon baking SODA
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
  1. preheat oven to 350 degrees F
  2. melt butter on low heat, until golden brown
  3. add liqueurs, sugar, and baking cocoa, whisk until smooth
  4. bring to room temperature and whisk in vanilla, eggs, and sour cream
  5. whisk the baking soda, baking powder, salt, and flour together
  6. beat the flour mixture into the liqueur mixture until well combined (approx 2-3 min)
  7. stir in the chocolate chips, and Andes chunks
  8. fill lined cupcake tins 3/4 full, and bake for approx 17 minutes
Creme de Menthe & Andes Buttercream
4 1/2 cups powdered sugar
1 1/2 cups unsalted butter, room temperature
6 tablespoons Creme de Menthe
14 Andes Mints, chopped fine
+/- mini chocolate chips, and 15 Andes chopped in half for garnish
+/- green gel food color
  1. cream butter
  2. add 3 cups powdered sugar, beat
  3. add 4 tablespoons Creme de Menthe, beat until combined
  4. alternate adding remaining powdered sugar and Creme de Menthe, starting and ending with powdered sugar, beating in between each addition.
  5. add chopped Andes and a very small amount gel food color, beat on low until color is blended and Andes are well mixed
  6. garnish with mini chocolate chips and 1/2 an Andes candy
Posted 7/15/12


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