Chocolate Mint Cupcakes

Here is an easy, but great dessert that will remind you of the mint you get at the end of a meal. I am using a little help from Betty to make it easy. Make sure to check the back of the box of the cake mix, to make sure you have the ingredients it calls for.

Ingredients

Cake
1 Betty Crocker Super Moist Cake Mix Triple Chocolate Fudge
3 eggs
1/2 cup of vegetable oil
1 1/3 cups of water
3 teaspoons of pure peppermint extract (more or less depending on your preference)
Frosting and Topping
2 cups of white chocolate chips
1/2 cup of 2% milk
1 cup of powdered sugar
Green Sparkling Sugar (optional)

Technique

Follow instructions on cake mix and add pure peppermint extract with the wet ingredient instructions. Place in muffin tins and bake according to package directions. Mini muffin tins were used to recreate a bite sized version of the mint, but regular muffin tins can be used too. Cooking times will vary depending on tin. For frosting, mix milk and powder sugar in medium size bowl with a mixer. Heat chocolate chips in a microwave safe glass container for 2 minutes. Checking at 30 second intervals to stir. Pour melted chocolate into frosting mix and beat until smooth. Decorate using a butter knife. Top cupcakes with sprinkles quickly to make sure it sticks to frosting.

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