Chocolate Cupcakes with Homemade Cream Cheese-Mint Icing a tasty treat perfect for St. Patrick’s Day!

With St. Patrick’s Day coming up, I remembered I had these delicious Chocolate Cupcakes sort of in the vault.  I made these a few years back for the Sheridan, Wyoming site.  I believe the site was sold and has taken a new direction, so I thought this was the perfect time to share this fabulous dessert.

I have to admit that I am usually more in favor of the cake than the icing, but I will always make an exception for cream cheese icing.  Chocolate Cupcakes with Homemade Cream Cheese Mint Icing are the optimum combination for a St. Patrick’s Day dessert and I know you are going to love these!

I used a boxed cake mix and added in a box of instant pudding to make these cupcakes super moist.  If you have a homemade chocolate cake recipe, that would work too.  Just don’t skip the minty icing!

I would rather be baking cupcakes but I will be over here loosing my mind due to tax season.  If you don’t hear from me, send chocolate and a bookkeeper!

Chocolate Cupcakes with Homemade Cream Cheese Mint Icing

 

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Ingredients

for cake:

• 1 18.25 oz box Devil's Food chocolate cake mix
• 1 3.9 oz box instant chocolate pudding mix
• 1⅓ cups water
• 3 eggs
• ½ cup butter, melted

for icing:

• 4 oz cream cheese, softened
• 3 tablespoons butter, softened
• ¼ teaspoon mint extract
• 1 teaspoon vanilla extract
• 4 to 5 cups powdered sugar
• 2 tablespoons milk
• 10 drops green food coloring
• Cooking Directions:
• Preheat oven to 350 degrees F.
• In a large mixer bowl add cake mix, pudding mix, water, eggs, and melted butter. Beat with an electric mixer on low speed for about 2 minutes and then at medium speed an additional one to two minutes or until all combined and smooth.
• Pour into 24 lined or greased muffin tins. Bake 18-22 minutes or until a wooden pick inserted comes out clean.
• Allow cupcakes to cool for 5- 10 minutes in tins and then remove to a wire rack to cool completely.
• Meanwhile prepare icing.
• Add cream cheese and butter into a large mixer bow. Beat with electric mixer on low-speed until creamy. Add mint and vanilla extracts and beat until combined. With mixer on low-speed add powdered sugar ½ cup at a time, drizzling in milk until desired consistency.
• Add food coloring and mix to combine. Place icing into a piping bag or plastic zip top bag and pipe over cooled cupcakes.
• Enjoy!
• Miss

Instructions

1. Ingredients:
2. for cake:
3. 1 18.25 oz box Devil's Food chocolate cake mix
4. 1 3.9 oz box instant chocolate pudding mix
5. 1⅓ cups water
6. 3 eggs
7. ½ cup butter, melted
8. for icing:
9. 4 oz cream cheese, softened
10. 3 tablespoons butter, softened
11. ¼ teaspoon mint extract
12. 1 teaspoon vanilla extract
13. 4 to 5 cups powdered sugar
14. 2 tablespoons milk
15. 10 drops green food coloring
16. Cooking Directions:
17. Preheat oven to 350 degrees F.
18. In a large mixer bowl add cake mix, pudding mix, water, eggs, and melted butter. Beat with an electric mixer on low speed for about 2 minutes and then at medium speed an additional one to two minutes or until all combined and smooth.
19. Pour into 24 lined or greased muffin tins. Bake 18-22 minutes or until a wooden pick inserted comes out clean.
20. Allow cupcakes to cool for 5- 10 minutes in tins and then remove to a wire rack to cool completely.
21. Meanwhile prepare icing.
22. Add cream cheese and butter into a large mixer bow. Beat with electric mixer on low-speed until creamy. Add mint and vanilla extracts and beat until combined. With mixer on low-speed add powdered sugar ½ cup at a time, drizzling in milk until desired consistency.
23. Add food coloring and mix to combine. Place icing into a piping bag or plastic zip top bag and pipe over cooled cupcakes.

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