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Ingredients

• CUPCAKE
• 1 1/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons (= 3/4 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 2/3 cups half-and-half or light cream
• few drops of mint extract
• 1/2 cup chocolate chips or mint chocolate chips
• mint butter CREAM frosting
• 3/4 cup (=1 1/2 sticks) unsalted butter, room temp., cut into small pieces
• 2 cups powdered sugar
• 2 tablespoons milk
• few drops of mint extract
• green food coloring (optional, but makes it "look" minty)
• chocolate GANACHE
• 5 ounces dark chocolate, broken into little pieces
• 2/3 cup heavy cream
• crumbled Andes mints to sprinkle on top

Description

These Are Chocolate Mint Cupcakes Topped With Mint Chocolate Butter Cream Frosting, Chocolate Ganache, And Andes Mint Crumbles. It Is Adapted From The "After Eight Cupcakes" Recipe In Cupcakes Galore By Gail Wagman.

Group Recipes