I actually broke out the piping bags!
One thing you can't see from my photo is that these cupcakes are filled with Chocolate Mint goodness. Lizzy suggests using a squeezy bottle to pipe the chocolate inside, but I didn't have one on hand so I just used a small, round pastry tip and a piping bag. I must say, I think a squeezy bottle would be easier, but I got the job done!
Putting one of these in your mouth is simply magical; you get tangy, fluffy, chocolatey cake, oozing with peppermint chocolate sauce, and creamy, perfect peppermint buttercream. Need I say more? I had to force myself to stop at just one; I'm taking the rest of these around to my local yarn shops this weekend! (Don't you wish you lived near me?)
I made these cupcakes exactly by the recipe; the ONLY thing I changed was that I only put half an Andes on top of my cupcakes, instead of a whole one. From one recipe I was able to make two dozen regular sized cupcakes, and 3 Texas-sized cupcakes. I filled the cupcake liners with two scoops from my small cookie scoop (similar) and they turned out perfectly fluffy! At first I wasn't sure the chocolate filling would get me through all 2 dozen cupcakes, but it did and I was even able to drizzle some over the tops of the cupcakes as in the original blog post. It took me just over an hour from the time I started mixing up the cupcake batter to the time I was finished decorating.
I'll definitely be making these again; in fact, I'll probably be using the cupcake part of the recipe any time I need to make chocolate cupcakes, because the addition of sour cream and buttermilk to the boxed Devil's Food cake mix is a stroke of genius. This was my first time ever filling a cupcake, and now I want to fill all the cupcakes!
Next time: Cream Cheese Filled Snickerdoodles! That's right, I said it. Stay tuned!