Is there a person out there who can resist an Andes mint? I didn’t think so. When I first saw someone take this sliver of Heaven and turn it into a cupcake, I knew I had to try it. I used my favorite chocolate cake recipe for the base. On top is a swiss meringue butter cream with creme de menthe flavoring added. The flavoring adds no color so if you like the green to go with your mint, you’ll have to add it. Enjoy!
I love the ruffled icing effect – the cupcakes look great!
Thank you Weesis for checking them out. It uses the closed off star tip if you want to do it at home. That is the 1m size.
Those sound wicked good! I love chocolate and mint in any form, and I especially love Andes mints.
I love the mints too. The cupcakes carried the flavor and were a big hit if you decide to do them.