Mint Chocolate Cupcakes
Starting off with a cake mix these Mint Chocolate Cupcakes are super easy to whip up and are full of that mint and chocolate flavor that we all love. While feeding a crowd these cupcakes are a family hit.
Servings: 24
Calories: 337kcal
Ingredients
Cupcakes:
- 15.25 ounce box Devil’s food cake mix
- 3 large eggs
- ⅓ cup melted butter
- 1 cup buttermilk
- 2 tablespoons vanilla greek yogurt
- 1 teaspoon vanilla extract
- ½ cup Andes Mints chopped
Frosting:
- 1 ½ cups butter softened
- 4 ½ cups powdered sugar
- 3-5 Tablespoons milk
- ¾ teaspoon mint extract
- 10 drops green food coloring optional
Toppings:
- 24 Andes Mints
- Brown and green sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together cake mix, eggs, melted butter, buttermilk, yogurt, and vanilla for 2 minutes. Stir in chopped mints.
- Scoop batter into cupcake tin, fill until ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack until cooled enough to frost, about 20 minutes.
- While cupcakes are cooling cream butter until light and fluffy; 3-5 minutes.
- Add powdered sugar in 1 cup at a time, occasionally adding 1 tablespoon at a time. Whip until ingredients are incorporated. Consistency should be light and fluffy.
- Mix in mint extract and green food coloring.
- Frost cupcakes, top with sprinkles, and press in an Andes Mint.
Nutrition
Calories: 337kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 295mg | Potassium: 89mg | Fiber: 1g | Sugar: 33g | Vitamin A: 483IU | Calcium: 49mg | Iron: 1mg