Mint Chocolate Cupcakes

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My boyfriend is a big fan of mint, so I made him these extra minty chocolate cupcakes! These are super easy to make, since I just used a box mix. I really wanted to try the new Duncan Hines frosting creations, so I used the mint flavor for these cupcakes. I wasn’t too sure about the frosting creations kit, but I used it for two different recipes, and both times the frosting came out pretty good. If you’re looking for a quick cupcake recipe to try and love mint, I definitely recommend this!

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Baking Notes!

  • I used a box of chocolate cake mix for these, but you could easily make your own chocolate cake batter instead.
  • The Andes mints were great additions on the frosting, but they do not work inside the cupcake batter! I tried this, and they all sunk to the bottom.
  • If you want to tone down the mint, try using 1/2 teaspoon of mint. You could also use a simple chocolate frosting instead of the mint.
  • When using the frosting creations kit, it says to mix the flavor packet directly into the container, but I found it much easier to transfer the frosting into a bowl, then mix in the flavor packet.
  • To crush the Andes mints: unwrap the individual mints, put them in a gallon-sized Ziploc bag, and use the side of the knife to crush the mints. This does take a while to do, but the extra crunch of the mints is a great addition. Alternatively, they also sell crushed mints, which would make for a lot less work if you can find them.
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Mint Chocolate Cupcakes

Prep Time: 15 minutes | Bake Time: 20 minutes

# of Servings: about 24 cupcakes

Ingredients:

  • 1 box chocolate cake mix (and required ingredients)
  • 1 tablespoon vanilla
  • 1 teaspoon mint extract
  • 1 package of Andes mints, chilled
  • Duncan Hines frosting creations kit, with mint flavor packet

Directions:

  1. Preheat oven to 350, and place cupcake liners in a muffin pan.
  2. Prepare cake batter as directed by the box.
  3. Add vanilla and mint extract to batter, and stir well.
  4. Distribute batter into cupcake liners, filling them about halfway.
  5. Bake for 20 minutes, then allow to cool before frosting.
  6. Prepare the frosting in a bowl, and apply to cupcakes after they have cooled.
  7. Crush the Andes mints in a large Ziploc bag, and sprinkle over top of frosting.

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