Mint Chocolate Cupcakes
Chocolate Mint Cupcakes will hit all the right notes and be a hit when you serve them for family, friends or formal event. A perfect recipe.
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Cookies
Cuisine: American
Servings: 24
Calories: 284kcal
- 1 box chocolate cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
Filling Ingredients
- 1 3.95 ounce box York Peppermint Patty Chocolate Mint Pudding
- 2 cups whipped topping
- 1 cup milk
Frosting Ingredients
- 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 Ingredients:
- 1 cup mint chunks
- 1-2 teaspoons milk
Directions for the Cupcakes
Preheat oven to 350 degrees. Spray or line a standard muffin tin.
Step 1: In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium speed until well incorporated.
Step 2: Add batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before filling with the pudding mixture.
Directions for the Frosting
Step 3: In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
Step 4: Mix in the vanilla and cocoa extracts and syrup or fudge sauce. *Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy. Fill your prepared piping bag with frosting. Frost your cupcakes.
Directions for the Filling:
Steps 5-6: In a medium size mixing bowl, add the pudding and milk.
Using a hand or stand mixer, mix on medium until well incorporated and smooth. Mix or fold in the whipped topping. Add to your prepared piping bag.
Using a melon baller (or other creative tool) scoop out part of the middle of the cupcake.
Repeat for the remaining cupcakes. Pipe in the pudding, just short of filling to the top. Replace the top of the cupcake (if desired).
Directions for the Drizzle
In a small bowl, add the mint chocolate chunks and milk. Heat at 50% power for 25 seconds.
Stir. If the chips are not completely melted, repeat. Drizzle mixture from Step 9 over the frosted cupcakes. Top with a bit of the crushed mint chocolate chunks. Enjoy!
Makes 24 cupcakes.
Calories: 284kcal | Carbohydrates: 35g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 250mg | Potassium: 87mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 404IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg