Andes Mint Cupcakes

Candy flavored cupcakes are my favorite. Chocolate cupcakes with an Andes mint in the middle, mint frosting, and more Andes on top. Enjoy!

Ingredients:

Cake

2 cups sugar

1¾ cups flour

¾ cocoa

1½ tsp baking powder

1½ tsp salt

2 eggs

1 cup milk

½ cups vegetable oil

2 tsp vanilla

1 cup hot coffee

Frosting

1 stick butter

4 cups powdered sugar

Half and half to thicken

½ tsp vanilla

1 tsp pepper mint extract

1 pinch salt

1 drops green food coloring

Garnish / Topping

1 lb Andes mints

Directions:

For cake heat oven to 350˚F. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium for about 2 minutes. Stir in coffee. The batter should be thin. Fill cupcake papers a little less than ⅔ full and bake for 4½ minutes. Drop a mint on top of each cupcake (half a mint if you're making mini cupcakes) bake for 4-6 more minutes. Cool on a wire rack. For frosting beat butter with an electric mixer until fluffy. Add powdered sugar, mix well. Add vanilla, peppermint extract, salt and food coloring. Beat in 1 teaspoon of half and half at a time, on high, until spreading consistency. Roughly chop up the rest of the Andes mints. Frost each cupcakes and top with the chopped mints.