Chocolate Mint Cupcakes

Now that Thanksgiving is over, it's time to start making the festive treats for the Christmas season! 

These cupcakes will not only look appetizing but they sure make your kitchen smell wonderful! 

What do you need? 

Cupcakes

1 package of devils food cake mix

1 package of instant devils food pudding

1 cup of sour cream

1 cup vegetable oil

4 eggs

2 tsp. vanilla extract

1/2 bag of mint chips or andes chocolates crushed

1/2 bag of chocolate chips

Frosting

2 cups of butter

1- 1.5  lbs of powdered sugar

4 tablespoons heavy cream

green dye 

2 tsp. vanilla extract

crushed chocolate/mint chips 

Directions:

Cupcakes

1. Preheat oven to 350F.  Line muffin tin with liners or spray with non-stick cooking spray.

2. Add all ingredients for cupcakes except for chips into bowl and mix thoroughly. Add chips after all other ingredients are mixed.

3. Fill muffin tin 2/3 full

4.Bake in oven for 20-23 minutes. 

5. Allow cupcakes to cool on wire rack.

Frosting

1. Add butter into bowl and beat well for several minutes.

2. Slowly add in half of desired powdered sugar.

3. Add heavy cream and vanilla.

4. Add the rest of powered sugar until desired thickness.

5. Add a few drops of green dye until you get desired green color.

Frost cooled cupcakes. I used a large star tip. 

These cupcakes are very strong in taste. If you aren't absolutely in love with peppermint, then I would hold off putting the mint chips in the cupcakes and just stick with the mint chips on top.  You can also try using peppermint extract in the frosting for an added kick, if desired. 

Enjoy!

Idea found at: http://www.mybakingaddiction.com/mint-chocolate-chip-cupcakes/