My Lameness and cupcakes

I have been really lame and behind on posting and although I feel there are no followers I feel as if I have let these non-existent people down.  Here is the cupcake of 3 weeks ago!

Andes Mint Cupcakes

Chocolate Cakes:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix 

 

 

Chocolate Mint Filling:(I just used this as a drizzle on top of cupcakes not inside)

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract

¼ cup powdered sugar

 

 

 

 

 

Mint Buttercream:

8 oz cream cheese

6 tablespoons butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract

green food coloring

Directions

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

 

People LOVED them.  My roommate ate 3!(she is going to be mad that I said that)  They cake was good, the frosting was good the chocolate mint topping was good.  I believe this might have been everyone's favorite so far.