Andes Mint Cupcakes

Ingredients

Cupcake

• 1 cup sour cream
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 eggs
• 1/4 cup water
• 1/2 cup buttermilk
• Devil's Food Cake mix

Chocolate FIlling

• 1/3 cup chocolate chips
• 2 tablespoons heavy whipping cream
• 5 Andes mints, chopped

Buttercream Frosting

• 8 oz package cream cheese
• 1/2 cup unsalted butter
• 4 cups powdered sugar
• 1 tablespoon heavy whipping cream
• neon green food coloring

Directions

1. Andes mints, optional - about 5 chopped and 18 whole
2. Preheat oven to 350 degrees and line cupcake pans with liners.

For the cupcakes

1. In a medium bowl, mix sour cream, oil and vanilla extract together. Add eggs, one at a time, stirring well in between each addition.
2. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
3. Fill liners 2/3 full and bake for 16-18 minutes, or until a toothpick comes out clean. Place on a cooling rack to cool slightly.

Chocolate Mint Filling

1. Melt chocolate chips, 5 Andes mints, and heavy cream together in the microwave in 30 second intervals. Mine melted quickly, no more than 1 minute.
2. Place filling in a squeeze bottle and insert into middle of cupcakes, filling with desired amount (about 1-2 teaspoons per cupcake).

Green Buttercream

1. Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream beat well. Add a few drops of green food coloring (I think I did about 8-10) and stir well.
2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.