Mint Chocolate Chip Cupcakes

By Texaschef11

Ingredients

• 1 cup sour cream
• 1 teaspoon baking soda
• 2 cups flour
• 1/2 cup Dutch process cocoa powder
• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon salt
• 2 eggs, plus 2 egg yolks
• 1 tablespoon vanilla
• 1/2 cup mini chocolate chips

Preparation

Step 1

Preheat oven to 350 F and line 2 muffins pans with cupcake liners.
In a bowl mix sour cream and baking soda together; set aside.
In a medium bowl, sift flour and cocoa powder together and set aside.
In a standing bowl mixer cream butter and both sugars until light and fluffy, about 2-3 minutes. Add in salt and beat until combined.
Add eggs one at a time and beat until combined. Add in egg yolks and vanilla and beat until combined.
Turn off the mixer and use a sturdy spatula or wooden spoon and alternate adding sour cream mixture and flour mixture, beginning with the sour cream and ending with the flour mixture. Mix just until combined.
Fold in mini chocolate chips. Do not overmix.
Fill each liner with a full ice cream scoop of batter. Bake for 20-25 minutes. Remove from oven and set on a cooling rack. Allow to cool completely before frosting.

Mint Chocolate Buttercream

1 cup of crushed Andes (melted in the microwave for about 20-30 seconds)
1 cup butter
4 cup powdered sugar
1 teaspoon vanilla
4 tablespoons whipping cream
1/3 cup of crushed Andes
3-4 drops of green food coloring (to get a pretty mint color)

Dip each cupcake in the melted Andes glaze. Allow chocolate to set on each cupcake before frosting.
Cream butter and sugar in a standing bowl mixer on medium for 2-3 minutes, until light and fluffy.
Add powered sugar to the mixer on low and mix until combined.
Add vanilla and whipping cream and mix for 2-3 minutes.
Mix in crushed Andes with a rubber spatula. Add 3-4 drops of food coloring and mix until combined.
Garnish with Andes mints.

Personally, I loved the way this cupcake turned out with the crushed Andes in the buttercream, but if you want a smooth buttercream substitute the crushed Andes for 1 1/2 teaspoons of crème de menthe. Also, this chocolate cake has sort of become my go-to recipe for chocolate cupcakes. It’s rich but still light and fluffy.