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st. patty's day mint cookies and cream cupcakes

★★★★★ 1
a recipe by
Donna Gray
Sandy, OR

Anything is a hit when it has choc involved!

★★★★★ 1
serves 24
prep time 20 Min
cook time 15 Min

Ingredients For st. patty's day mint cookies and cream cupcakes

  • 1 box
    choc cake mix
  • 1 1/2 c
  • 1/3 c
  • 3 lg
  • 1/4 c
    sour cream
  • 1/2 box
    choc pudding mix
  • 2 tsp
    peppermint extract
  • 18 oz
    package oreo mint cookies
  • 1 can
    white frosting
  • 1 can
    choc frosting
  • 1 sm
    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

  • 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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