Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 Andes mints
Peppermint Buttercream
1 cup white jimmies
1 cup dark green non-pareil sprinkles
Preparation
Preheat oven to 325 degrees. Line 18 cups in two standard muffin tins with paper liners. Whisk together flour, sugar, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt in a large bowl. In another bowl, whisk together eggs, warm water, milk, sour cream, butter and vanilla; add to dry ingredients and whisk until smooth. Pour a scant 1/3 cup batter into each prepared muffin cup. Bake, rotating once, until a tester comes out clean, about 25 minutes. Let cool completely.
Meanwhile, use a paring knife to cut the corners off each mint. Holding the mint in your hand, run the knife along the edge to make a rounded football shape. Using the frosting as an adhesive, arrange 5 jimmies on the mint to decorate the “football”. Repeat with remaining mints and jimmies.
Spread a thin layer of buttercream on each cupcake. Place non-pareils in a small bowl and dip in the top of each frosted cupcake to coat. Scoop off non-pareils from center of each cupcake and top with football-shaped mint, pressing gently to adhere. Cupcakes can be stored in an airtight container at room temperature up to 3 days.
