Chocolate Mint Cupcakes
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
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.