Monday, March 7, 2016

Mint Chocolate Cupcakes

St. Patrick's Day is right around the corner and I've been busy creating some fun EASY recipes for our celebration. I'm a huge fan of things that are semi-homemade. That is a big part of this blog. I don't have a lot of time to spend in the kitchen with two littles running circles around me but I do love baking and adding a special touch to easy recipes. Today, it only takes a bag of Andes mint chips and a few more whole Andes chocolates for decoration on the top to turn a boxed cupcake recipe into something amazing! 

1 box Devil's Food Cake Mix (plus ingredients to make the cupcakes, oil, eggs, water)
1 bag of Andes creme de menthe baking chips
1 container chocolate frosting 
24 Andes Mint Candies (unwrapped)


  • 1. Heat oven to 350°F 
  • 2.  Place paper baking cup in each of the 12 muffin cups.
  • 3. Prepare cake mix as directed on the box with the water, oil and eggs. 
  • 4. Stir in the entire 10 oz bag of creme de menthe baking chips. 
  • 5. Fill muffin cups two-thirds full. Bake 28 minutes or until toothpick inserted in center comes out clean. 
  • 6. Cool 5 minutes, then remove cupcakes from pans to cooling racks to cool completely. 
  • 7. Repeat with remaining batter to make additional 12 cupcakes. 
  • 8. Once cupcakes are completely cool, they're ready to be frosted. I use the Pampered Chef icing tool when frosting cupcakes. 
  • 9. Stick an Andes Mint in the top and you're done! 

If you'd like to turn up the homemade notch on this recipe, here is a recipe for mint frosting! 


  1. Yum!! I just made grasshopper brownies this weekend, but they were a flop because I tried to make my own powdered sugar from granulated (I blame Pinterest, it makes you feel like you can do anything). Anyway, the frosting was a big ol' mess because of the sugar. Your mint chocolate goodness looks way better :)

    1. Pinterest fails are the worst! Let me know what you think of these!


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