Ingredients

The following ingredients have 4 Servings
  • 1 box Devil's Food Cake Mix
  • 3 eggs
  • 1/2 C. butter (melted)
  • 3/4 C. sour cream
  • 3/4 C. buttermilk or milk
  • 2 tsp. vanilla extract
  • 1 C. chocolate chips
  • 1/3 C. heavy whipping cream
  • 1 C. butter (softened)
  • 1 1/2 tsp. peppermint or mint extract
  • 1 tsp. vanilla extract
  • 3-4 C. powdered sugar (more if needed)
  • greed food coloring
  • 10 Thin Mints finely crushed (sifted if you want to pipe frosting)

Instruction

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners. (Mine are already grease proof so they keep their color.)
  • 2. Sift cake mix into a large bowl to remove any lumps.
  • 3. Add the rest of the cake ingredients and stir until smooth.
  • 4. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until an inserted knife comes out clean.
  • 5. Let cool.
  • 6. Chocolate ganache: Melt chocolate chips and cream together and stir until smooth. You can do this on the stove top or in the microwave.
  • 7. Dip the tops of your cupcakes in the ganache and turn right side up to let set.
  • 8. Mint Cookie Frosting: Beat butter until smooth. Add mint and vanilla extract and 2 cups powdered sugar. Continue to add more powdered sugar until the frosting it thick enough. If it becomes too thick, add a tablespoon of milk. Stir in as much green food coloring as desired and then gently fold in cookie crumbs. (Note: I sifted my crushed cookies because I knew I wanted to pipe out my frosting and I didn't want the tip to get clogged.)
  • 9. Pipe frosting over the ganache on the cupcakes and top with a Thin Mint and extra crushed cookie pieces.