Double Chocolate Andes Mint Glazed Cupcakes

This is most definitely my favorite chocolate cupcake recipe!

It turned out super moist and chocolaty.  Plus I like the melted

 chocolate in the batter.  It makes a huge difference in the taste of the final cupcake.

To top of this delectable cupcake, I added a mint glaze!

AHHH...heaven!

and....melted Andes mint chocolate + green course sugar + chopped up Andes mints.

It gives a nice presentation and it's super yummy!

Ingredients:
makes 15 cupcakes

1/2 c unsweetened cocoa powder
2 oz milk chocolate, chopped
1/2 c boiling water
1/2 c buttermilk
1 c cake flour
3/4 tsp baking soda
1/2 tsp salt
2/3 c brown sugar
1/2 c canola oil
1/2 c sugar
2 large eggs
1 tsp vanilla

Andes Mint Chocolate Glaze:
12 Andes mints
1/4 c butter
3/4 c powdered sugar
3-4 Tbsp hot water
1/4 tsp vanilla

Instructions:

1. Line muffin tins with paper liners.
2. Combine cocoa powder and chopped chocolate in a medium bowl.
3. Pour boiling water over and whisk until smooth.  Whisk in the buttermilk.
4. In a small bowl whisk flour, baking soda and salt.
5. Using electric mixer, cream brown sugar, oil, sugar, eggs and vanilla until light and cream (about 3 minutes).
6. Beat in flour mixture, alternating with the chocolate mixture.
7. Divide batter among paper liners.
8. Bake for 18 minutes or until toothpick comes out with a few crumbs attached.
9. Cool in pans on cooling rack for 10 minutes.
10. Transfer cupcakes in cooling rack and cool completely.

To make Chocolate Mint Glaze:

1. At 15 second intervals, melt the Andes with the butter. 
2. Stir after every 15 seconds (only took 1 minute total in my microwave), whisk until glossy. 
3. Add powdered sugar and 3 Tablespoons of Water, and again, whisk until glossy. 
4. If not thin enough, add the 4th Tablespoon and whisk. Lastly, whisk in the vanilla.
5. Next, dunk your cooled cupcakes into the glaze
6. As you remove them, turn them slowly to try and get off all excess glaze.
7. They will be gorgeous and glossy when wet.
8. Dip cupcakes a 2nd time

Optional:

I also melted Andes mints to drizzle on top, 

sprinkled green course sugar and additional chopped up Andes Mints to top with!

So pretty and delicious!