Chocolate Mint Cupcakes
Chocolate Mint Cupcakes are an easy and delicious dessert to make for any occasion. Made with a box cake mix and homemade cream cheese mint frosting.
Servings: 24 cupcakes
Calories: 298kcal
Ingredients
for cake:
- 1 15.25 oz box chocolate cake mix
- 1 3.9 oz box instant chocolate pudding mix
- 1 cup milk
- 3 eggs
- 1/2 cup butter softened
for icing:
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 1/2 teaspoon peppermint extract
- 2 teaspoons vanilla extract
- 6 cups powdered sugar
- 1 tablespoons milk
- 5 drops green food coloring
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees°.
In a large mixer bowl add cake mix, pudding mix, milk, eggs, and 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 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 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 bowl. Beat with electric mixer at medium until creamy.
- Add peppermint and vanilla extracts and beat until combined.
- Add powdered sugar mixing on low until combined, drizzle in milk, beating about 2 minutes.
- Add food coloring and mix well. Scrape the bowl and continue to beat until combined.
- Pipe or spread icing over cooled cupcakes.
- Garnish with mini chocolate chips.
Notes
Store iced cupcakes covered in the refrigerator up to 5 days.
Serve chilled or at room temperature.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 258mg | Fiber: 1g | Sugar: 36g