Desserts

Chocolate Mint Cupcakes

Chocolate Mint Cupcakes
Pinit

Ingredients:
1 box (15 ounces) Devil’s food cake mix, batter prepared according to pkg. directions
3 cups powdered sugar
1 stick butter, at room temperature
1 teaspoon peppermint extract
A few drops green food coloring
3 to 4 tablespoons milk or heavy cream
1/2 cup chocolate chips or mint baking chips, melted (optional)
24 Andes mints, unwrapped

Directions:
Preheat oven to 350 degrees. Prepare cake mix with eggs, oil and water according to directions on the box. Line muffin cups with paper baking cups. Fill each two-thirds full of batter. Bake 20 to 22 minutes until a toothpick inserted in center comes out clean. Let cupcakes cool completely.

Sift the powdered sugar. With a hand mixer beat the butter, gradually adding in the powdered sugar. Beat on low until well blended. Add mint extract, a few drops of green food coloring, and 1 tablespoon milk or cream. Continue to beat on medium speed for a couple minutes, adding additional milk or cream a bit at a time if needed for your desired consistency. Use a piping bag with tip or frost cupcakes by hand. Drizzle each cupcake with a little bit of the melted chips. Before serving top each cupcake with an unwrapped mint.

Makes 24 cupcakes.

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