Chocolate Mint

Chocolate Mint

Cupcakes

ingredients

Cupcakes – 15.25 ounce box chocolate cake mix – 1 cup water – ⅓ cup vegetable oil – 3 large eggs Filling – 3.95 ounce box York Peppermint Patty Chocolate Mint Pudding – 2 cups whipped topping – 1 cup milk

ingredients

Frosting – 1 ½ cups salted butter softened – 1 teaspoon cocoa extract – 1 teaspoon vanilla extract – ¼ cup chocolate syrup or hot fudge sauce – 3 tablespoons heavy whipping cream – 4 cups powdered sugar Drizzle – 1 cup mint chunks – 1-2 teaspoons milk

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

1

 Mix cake mix, water, oil, and eggs in a large mixing bowl. Using a hand or stand mixer, mix on medium speed until well incorporated.

2

Divide batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean from the middle.

3

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

4

FROSTING 

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

5

FROSTING 

Mix in 1 cup of powdered sugar at a time while mixing in a tablespoon of heavy cream between each cup. Mix until creamy and fill a piping bag with frosting.

6

FROSTING 

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

7

FILLING

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

8

FILLING

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

9

FILLING

Repeat for the remaining cupcakes. Pipe in the pudding filling, just short of filling to the top. If desired, replace the top of the cupcake. Frost cupcakes.

10

FILLING

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

11

DRIZZLE

 If the chips are not completely melted, stir and repeat. Drizzle mixture over the frosted cupcakes. Top with crushed mint chocolate chunks.

12

DRIZZLE

Serve and enjoy. 

13

SERVE

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