st. patty's day mint cookies and cream cupcakes

How To Make st. patty's day mint cookies and cream cupcakes

• 1

  Prepare cake mix with oil, eggs, peppermint extract, water and sour cream. Mix well. Add pudding mix at the last. Using a large ziploc bag, coarsely crush up about 1 cup of the cookies and add to batter. Scoop into papered cupcake pans 2/3 full. Bake 350 about 12 min or until toothpick comes out clean.
• 2

  Place the white frosting in mixer, adding green food color and powdered sugar to desired green tint and consistency. Fit a piping bag with your desired tip and place the green inside on one half and chocolate frosting in on the other half side to create a swirled effect when piping out the frosting. Frost cupcakes.
• 3

  Take about 8 cookies and carefully cut them into quarters. Maybe a few extra in case they crumble too much. Place a quartered cookie on each cupcake, slightly pushing into frosting so as not to fall off.
• 4

  Place the candies in a small ziploc bag and crush coarsely with a rolling pin or hammer or whatever you have that works. Sprinkle over top of cupcakes while frosting is still soft and wet. They wont stick if they sit too long.
• 
  5

  You can also make minis. I found some mini York peppermint patties and placed those atop, omitting the crushed oreos in the batter.
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