Mint Chocolate Chip Cupcakes

These cupcakes are best served the day they are made. However, they will keep in an airtight container within the refrigerator for up to 2 days. Remove to room temperature 1 hour before serving. If you want a mintier kick, gradually add more peppermint extract to the green frosting. Just use a light hand, peppermint extract can be pretty potent. Dark brown liners were purchased from TomKat Studio. A large star tip was used to pipe the frosting.

Mint Chocolate Chip Cupcakes

INGREDIENTS
For the cupcakes:
  1. 1 (18.25 ounce) package devil's food cake mix
  2. 1 (3.9 ounce) package instant chocolate pudding mix
  3. 1 cup sour cream
  4. 1 cup vegetable oil
  5. 4 eggs, lightly beaten
  6. 2 teaspoons pure vanilla extract
  7. 1/2 cup warm water
  8. 1 1/2 cups Andes Crème de Menthe baking chips

For the frosting:
  1. 4 sticks (2 cups) unsalted butter, at room temperature
  2. 1 1/2 pounds (28 ounces) powdered sugar, sifted
  3. 2 teaspoons pure vanilla extract
  4. 3 to 4 tablespoons heavy cream
  5. Green gel dye
  6. 1/4 teaspoon pure peppermint extract
  7. 2 ounces semi sweet chocolate, melted and cooled
  8. 2 tablespoons unsweetened cocoa powder
  9. Mini chocolate chips

DIRECTIONS
  • Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  • In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla, and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes Crème de Menthe baking chips.
  • Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  • Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  • Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.