Whip up a batch of these Chocolate-Mint Cupcakes. Top these Chocolate-Mint Cupcakes with mint patty pieces for a delicious and decorative finish.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) devil's food cake mix
2 ounce (1/2 of 4 oz. pkg) BAKER'S Semi-Sweet Chocolate, chopped
24 chocolate-covered mint patties, cut in half, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 tsp. mint extract
2 cups powdered sugar
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into cake batter before spooning into prepared muffin cups. Cool in pans 10 min., inserting 1 mint patty piece into center of each cupcake after 2 min. Remove cupcakes to wire racks; cool completely.
Beat cream cheese and mint extract in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Gently stir in COOL WHIP until blended; spread onto cupcakes.
Top with remaining mint patty pieces.
Prepare using BAKER'S White Chocolate.
These cupcakes they have built-in-portion control so you can enjoy the taste of one and control portion size.
Stir 4 to 10 drops of green food coloring into COOL WHIP mixture before spreading onto tops of cooled cupcakes. Or, sprinkle frosted cupcakes lightly with green colored sugar just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0.5338g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 cupcake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.