MINT CHOCOLATE CUPCAKES

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 350°F. Line a 12-well cupcake pan with parchment-paper cupcake wrappers.

1. Gather ingredients together and measure things out. Chop Andes mints. Add wet ingredients to a large bowl: whole milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
2. In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, cocoa, baking powder, and sea salt. Add dry ingredients to wet ingredients. Mix until just combined. Don’t over-mix or cupcakes will be dense instead of light and fluffy.
3. With a 1/4-cup or metal scoop, divide batter between prepared wells of the cupcake pan. Bake 15 to 18 minutes, or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs. Remove from pan. Cool on a wire rack for 1 hour before frosting.

MINT FROSTING

1. In the bowl of a stand mixer with paddle attachment, add softened butter and peppermint extract. Beat on medium speed for 1 minute until light and fluffy.
2. Drape stand mixer with a lint-free kitchen towel to keep the counter clean. With mixer on low, gradually add powdered sugar to the bowl. Once sugar is fully incorporated, add food coloring one drop at a time until icing boasts the desired shade of green.
3. Raise the speed to medium-high. Beat 2 minutes, or until frosting is light and fluffy. If needed, scrape down the bowl with a rubber spatula. 
4. Transfer frosting to a piping bag fitted with your favorite metal tip. For this recipe I used a Wilton 1M. Apply the icing in beautiful swirls. Garnish each cupcake with an Andes mint.