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!
- 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
- 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
- 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.
