For this Andes Mint Cupcake I am warning you, you may never want to eat an Andes Mint again and only have the cupcake version. These Andes Mint Cupcakes are AMAZING!
I got the idea for these Andes Mint Cupcake because every year for Christmas, my husband gets Andes mints in his stocking. It is something he has gotten ever since he was a little kid and it always reminds him of Christmas.
This year we ended up having a whole bunch of Andes mints left over in our candy bin. That sparked my cupcake creation of making this Andes Mint Cupcake recipe! I mean really is is not secret that chocolate and mint go together amazingly and that cupcakes are amazing!
To create the mint and chocolate swirl you are going to use both Chocolate Buttercream Frosting and mint buttercream frosting in the same pastry bag, doing this will create the amazing chocolate and mint frosting swirl.
If you don’t happen to have pastry bags you can use freezer zip top bags. But you need to make sure you’re using the freezer bags or when you push the frosting out the bag will rip open. Trust me I’ve had experience with this!
When making buttercream frosting it can be stored at room temperature for up to three days or in the refrigerator for up to two weeks. When you bring it out of the refrigerator let it sit at room temperature for two hours. Than re-whip it for ten minutes in your mixer to bring it back to life.
If you have always wanted to make an icing swirl so you have pretty cupcakes, check out this step by step guide on how to make an icing swirl. It really changes the look of your cupcakes! If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors. If you want to layer your frosting flavors, check out the layered frosting swirl!