Chocolate Mint Cupcakes

INGREDIENTS

box chocolate cake mix water vegetable oil eggs York Peppermint Patty Chocolate Mint Pudding whipped topping milk salted butter cocoa extract vanilla extract chocolate syrup or hot fudge sauce heavy whipping cream heavy whipping cream mint chunks

STEP 1

Preheat oven to 350 degrees F and line or spray a standard muffin tin.

STEP 2

Mix cake mix, water, oil, and eggs in a large mixing bowl. 

STEP 3

Using a hand or stand mixer, mix on medium speed until well incorporated.

STEP 4

Divide batter into the muffin tin  and bake until a toothpick comes out clean . Allow cupcakes to cool.

STEP 5

 Cream butter in a large mixing bowl or stand mixer, then beat until light and fluffy.

STEP 6

Mix in the vanilla and cocoa extracts and syrup or fudge sauce.

STEP 7

Mix in powdered sugar 1 cup at a time while mixing in a tablespoon of heavy cream between each cup.

STEP 8

Mix until creamy and fill a piping bag with frosting.

STEP 9

Add the pudding and milk into a medium-sized mixing bowl.

STEP 10

Mix on medium using a  mixer until well incorporated and smooth. Fold in the whipped topping. Add to prepared piping bag.

STEP 11

Scoop out part of the middle of the cupcake using a melon baller or other creative tool. Repeat for the remaining cupcakes.

STEP 12

Pipe in the pudding filling, just short of filling to the top. If desired, replace the top of the cupcake. 

STEP 13

Frost cupcakes.

STEP 14

Add the mint chocolate chunks and milk into a small bowl. Heat at 50% power in the microwave for 25 seconds.

STEP 15

Drizzle mixture over the frosted cupcakes. Top with crushed mint chocolate chunks.

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