Ingredients

The following ingredients have 24 Servings
  • 15.25 oz chocolate cake mix
  • ½ cup butter
  • 1 cup milk
  • 4 eggs
  • ½ cup semi-sweet chocolate chips
  • ⅓ cup heavy cream
  • ½ TBSP butter
  • 1 cup room temperature butter
  • 1 7-ounce jar marshmallow creme {use the whole thing}
  • 2 cups powdered sugar
  • 2 teaspoons mint extract
  • 2-3 TBSP milk
  • 3-5 drops green food coloring

Instruction

  • Chocolate cups cakes: In a large bowl, mix the cake batter according to package directions, adjusting the ingredients as stated above. Proceed to scoop the batter into a lined cupcake pan and bake according to the package directions. Be sure to let the cupcakes cool fully before glazing and frosting them.
  • How to make Chocolate Glaze: In a microwave safe bowl, heat the heavy cream and butter for 2 minutes. Then add in the chocolate chips and microwave for 30 additional seconds. Let the mixture sit, then whisk gently until smooth. Proceed to let the chocolate glaze cool for about 5 minutes, then take each cupcake and dip the tops into the glaze. Let the cupcakes cool to set.
  • How to make Mint Marshmallow Frosting: Using an electric mixer, cream the room temperature butter until it is light and fluffy. Then, add the marshmallow crème and continue to whip for 2 minutes. Next, add the powdered sugar and proceed to beat for another 2 minutes. After that, add the mint extract, milk and green coloring until it is the texture that you want. For frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you are frosting a cake, I would add more milk, 3-4 tablespoons, so that you can spread the frosting well.
  • Transfer frosting to a piping bag and frost cupcakes in a swirl pattern, drizzle the tops with additional chocolate glaze and sprinkles if desired.