Mint Chocolate Cupcakes

I guess it's becoming evident that I like to make treats, especially the chocolate kind.  Had fun making these cupcakes, maybe someday I'll be invited onto the show "Cupcake Wars" ;)

Mint Chocolate Cupcakes

Cupcake Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Chocolate Mint Filling Ingredients:

1/2 cup chocolate chips

3 tablespoons heavy cream

1 teaspoon peppermint extract

1/3 cup powdered sugar

Mint Buttercream:

1 cup butter, softened to room temperature

8 ounces cream cheese, softened to room temperature

32 ounces powdered sugar (about 7 cups)

1/2 cup heavy cream

1 teaspoons pure vanilla extract

2 teaspoons peppermint extract

Green food coloring

30 Andes mints for garnish

Recipe:

Preheat oven to 350 degrees and line baking pan with cupcake liners.

Cupcakes-Combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water. The batter will be thin. Fill the muffin cups 2/3 full and bake for 18-20 minutes.  *Makes about 30 Cupcakes.

Mint Filling- Place the chocolate chips and heavy cream in a small bowl and heat for 1 minute at 50% power. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Spoon the filling into a squeeze bottle or a ziploc bag. When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint filling.

Frosting-Beat the cream cheese and butter until light and fluffy. Add powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring as desired.

Finishing Touches...

Frost the cooled, filled cupcakes with frosting(I had some issues with my butter not being at room temperature so my frosting had to sit quite awhile in the fridge in hopes it would get thicker.  It never really did, so I had some sloppy runny frosting atop my Cupcakes, but it still tasted great!) Garnish with an unwrapped Andes mint(I couldn't decide if I liked them better crushed on top or whole, your choice).

Recipe Source: Mel's Kitchen Cafe