St. Patty's day mint cookies and cream cupcakes

Donna Gray


Anything is a hit when it has choc involved!

★★★★★ 1 vote
20 Min
15 Min


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1 box
choc cake mix
1 1/2 c
1/3 c
3 large
1/4 c
sour cream
1/2 box
choc pudding mix
2 tsp
peppermint extract
18 oz
package oreo mint cookies
1 can(s)
white frosting
1 can(s)
choc frosting
1 small
pkg choc mint candies (like starlight mints but green and brown)
1 to 2 c
powdered sugar
green food coloring

How to Make St. Patty's day mint cookies and cream cupcakes


  • 1Prepare 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.
  • 2Place 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.
  • 3Take 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.
  • 4Place 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.
  • 5You 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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About St. Patty's day mint cookies and cream cupcakes

Course/Dish: Other Desserts

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