Mint Chocolate Chip Cupcakes
INGREDIENTS
•
1 (18.25 ounce) package devil’s food cake mix
•
1 (3.9 ounce) package instant chocolate pudding mix
•
1 cup sour cream
•
1 cup vegetable oil
•
4 eggs, lightly beaten
•
2 teaspoons pure vanilla extract
•
1/2 cup warm water
•
1 1/2 cups Andes Crème de Menthe baking chips
•
4 sticks (2 cups) unsalted butter, room temperature
•
1.5 pounds (28 ounces) confectioners' sugar, sifted
•
2 teaspoons pure vanilla extract
•
3-4 tablespoons heavy cream
•
green gel dye
•
1/4 teaspoon pure peppermint extract
•
2 ounces semi sweet chocolate, melted and cooled
•
2 tablespoons unsweetened cocoa powder
•
mini chocolate chips
Comments & Reviews
Just A Pinch Sweepstakes