Mint Chocolate Chip Cupcakes
-Recipe-
A quick swirl of two-tone, mint-chocolate frosting and a sprinkling of mini chocolate chips created Mint-Chocolate Chip cupcake perfection. All this mint chocolate cupcake perfection will ended up completely with new fresh start!
Ingredients
For the Cupcakes:
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- 1 1/2 cups Andes Crème de Menthe baking chips
- 4 sticks (2 cups) unsalted butter, room temperature
- 1.5 pounds (28 ounces) confectioners' sugar, sifted
- 2 teaspoons pure vanilla extract
- 3-4 tablespoons heavy cream
- green gel dye
- 1/4 teaspoon pure peppermint extract
- 2 ounces semi sweet chocolate, melted and cooled
- 2 tablespoons unsweetened cocoa powder
- mini chocolate chips
Instrutions
- 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...Find The Instruction In The Source>>> Mint Chocolate Chip Cupcakes