Combine dry ingredients. Mix sugar, oil, eggs & vanilla. Alternate adding buttermilk and dry to wet.
1
Fill cupcake liners halfway with batter.
2
Bake at 350F for 18-20 minutes or until a toothpick inserted into the center comes out clean.
3
Add chocolate chips to a large bowl. Heat heavy cream in a saucepan to bring to a simmer.
4
Pour hot cream into the chocolate chips & whisk until well combined. Allow to cool some to thicken.
5
If preferred, you can add chopped Andes candies as decor on the cupcakes.
6
Frost cupcakes and enjoy! Full recipe with much more detailed instruction is linked below!
7
I may earn commissions for purchases made through links in this video.
1 cup
All Purpose Flour
1/2 cup
Unsweetened Cocoa Powder
1 t
Baking Powder
1/2 t
Baking Soda
1/4 t
Salt
1 cup
Sugar
1/4 cup
Vegetable Oil
2
Eggs
1 t
Vanilla Extract
1/2 t
Mint Extract
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1/2 cup
Buttermilk
1 1/3 cups
Chocolate Chips
1 cup
Heavy Cream
Andes Candies (optional)
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See All