Triple Chocolate Mint Cupcakes with Andes Mints

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Ingredients

CHOCOLATE CAKE:

1 1/2 C. all-purpose flour
1 C. unsweetened cocoa powder
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
4 eggs, at room temp
1 C. sugar
1 C. brown sugar, packed
2/3 cup oil
1 C. buttermilk or milk
1 Tbsp. vanilla extract
2 tsp. peppermint extract

CHOCOLATE MINT BUTTERCREAM:

1 C. butter, softened
2-3 C. powdered sugar
1/2 C. unsweetened cocoa powder
2 Tbsp. milk
2 tsp. vanilla extract
1 tsp. peppermint extract
CHOCOLATE SAUCE
ANDES MINTS

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk, vanilla extract and peppermint extract.

You can find complete recipes HERE 

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