Shamrock Mint Cupcakes
1 (18.25 ounce) box chocolate fudge cake mix with pudding
1 1/3 cups water
1/2 cup vegetable oil
1 cup mint or creme de menthe baking chips
1/2 teaspoon peppermint extract
1 (12 ounce) can fluffy white frosting (or your own)
24 large green gumdrops
Heat oven to 350 degrees F. Line 24 regular-size muffin cups with paper baking cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips.
Divide batter evenly among muffin cups, filling each 3/4 full.
Bake 21 to 26 minutes or until wooden pick inserted in center of cupcake comes out clean.
Cool in pan for 10 minutes.
Remove cupcakes from pan; cool completely.
Stir peppermint extract into frosting until well blended; spread on cupcakes.
To garnish each cupcake, cut 1 gumdrop into 4 slices.
Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.
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