Mint Chocolate Cupcakes

• Prepare your favorite chocolate cake mix as cupcakes. Cool completely.
• 
  
• FOR GANACHE:
• ¼ cups Heavy Whipping Cream
• 4 ounces, weight Good Semi Sweet Chocolate Chips
• 
  
• FOR FROSTING:
• ½ cups Shortening
• ½ cups Unsalted Butter
• 3-¾ cups Confectioner's Sugar
• ¼ teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1-½ teaspoon Mint Extract
• 1/3 c. Heavy Whipping Cream

Preparation Instructions

FOR GANACHE

Put chocolate chips and cream in a double boiler, heat until melted over medium heat, stir frequently. Dip the top of the cupcakes in the ganache. Cool.

FOR THE FROSTING

To make the frosting, mix together the shortening, and butter, until smooth. Add powder sugar, mix well. Add salt, vanilla, mint extract, and whipping cream blend on low speed until moistened. You can add more powder sugar for a firmer frosting. Beat at high speed until frosting is fluffy.

Using a pastry bag, pipe the frosting on top of the ganache (if you don’t have a pastry bag, fill a Ziploc and cut a tip.) Garnish top with half of an Andes mint.