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Chocolate Mint Cupcakes
Course
Dessert
Keyword
Dessert
Prep Time
15
minutes
minutes
Cook Time
22
minutes
minutes
Servings
24
Calories
84
kcal
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
Instructions
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.
Nutrition
Calories:
84
kcal
|
Carbohydrates:
18
g
|
Protein:
0.1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.002
g
|
Monounsaturated Fat:
0.01
g
|
Cholesterol:
0.2
mg
|
Sodium:
2
mg
|
Potassium:
14
mg
|
Fiber:
0.03
g
|
Sugar:
17
g
|
Vitamin A:
3
IU
|
Calcium:
5
mg
|
Iron:
0.1
mg