Andes Mint Cupcakes

The best homemade chocolate cupcakes topped with thick and creamy mint frosting. These cupcakes taste just like the Andes mint candy!

Ingredients

• US Cups - Metric
• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• For the frosting
• 1 cup unsalted butter, soft
• 3 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon peppermint extract
• 3-4 drops green food coloring
• chocolate mint candies, optional

Instructions

1. Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.

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