Mint Chocolate Cupcakes

These cupcakes will be sure to  satisfy your mint chocolate craving.  Moist chocolate cupcakes with a surprise peppermint patty tucked inside, topped with a smooth and minty frosting.  

Mint Chocolate Cupcakes

Cupcakes:

1 box dark chocolate cake mix

1 (4 serving) box instant chocolate pudding (I used sugar free-fat free)

1 cup sour cream

1 cup canola oil

4 eggs, lightly beaten

1/2 cup milk

24 peppermint patties

Frosting:

1/2 cup shortening

1/2 cup (1 stick) butter, room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon (or more to taste) mint extract

Green gel food coloring

4 cups powdered sugar

2 Tablespoons milk

For the cupcakes, preheat the oven to 350F.  Line 24 cupcake cups with paper liners.  In a large bowl, combine the cake mix, chocolate pudding, sour cream, oil, eggs, and milk.  Beat together until well combined.   Fill each cup about 1/4 full, then place a peppermint patty on top.  Spoon the rest of the batter over the peppermint patties, distributing the batter evenly between the muffin cups.  Bake for about 22 to 25 minutes, being careful not to overbake.  Let cool in pans for about 5 to 10 minutes, then remove cupcakes from pans and cool completely on a cooling rack. 

For the frosting, in a medium bowl, cream together the shortening, butter, vanilla extract, mint extract, and green coloring to reach desired shade.  Beat in the powdered sugar.  Add the milk and beat until smooth.  Spread the frosting on top of the cooled cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy