Chocolate Cake
Ingredients:1 Box Devils Food Cake (I prefer Duncan Hines)
1 Large Chocolate Pudding Mix
1 C. Sour Cream
4 Eggs
1 C. Oil
1/2 C. Warm Water
Chocolate Chips- as many as you wish!
Andes Mints- 2 per cupcake (1 for inside the cupcake and the other for garnish!)
Directions:
1. Whisk the chocolate cake mix and the pudding mix together.
2. Add in sour cream, eggs, oil and water. Mix until well combined. (The batter will be thick!)
3. Stir in chocolate chips.
4. Fill cupcake/ muffin tins 2/3 full of batter. (I HIGHLY suggest using a muffin pan for 2 reasons. It makes an "adult" sized dessert portion and I believe it makes a moister cake! This recipe makes about 15 muffin sized cupcakes! TRY IT!!)
5. Place 1 whole Andes Mint in the middle, vertically!
6. Bake at 350 for 22 minutes. (Time may vary due to altitude and/ or oven. Be sure to check every few minutes with a toothpick until it comes out clean.)
Mint Frosting
1 C. Crisco (do not use butter flavor!)1-3 tsp. Peppermint Extract (this is an estimate. you will add to personal taste)
5 C. Powdered Sugar
1/3 C. + additional Heavy Cream
Directions:
1. Whisk the crisco on its own for 8 minutes.
2. Mix in the powdered sugar and peppermint extract. I added a 1/2 tsp. at a time until I got the flavor I was looking for.
3. Add the heavy cream until you get the frosting consistency you wish. If you accidentally add too much, thats okay, just add some powdered sugar to thicken it back to where you want it.
Chocolate Ganache
Ingredients:2/3 C. Chocolate Chips
3-5 Tbs. Heavy Cream (add more to make it thinner if you wish.)
Directions:
Add the chocolate chips and heavy cream in a saucepan and cook until the chips are melted. Add more cream until you get the "drizzling" consistency.
