Ingredients

For the cupcakes:
• 1 box chocolate cake mix
• 1 3.9oz package instant chocolate pudding
• 4 eggs
• 1 1/4 cups buttermilk
• vegetable oil (amount called for on the box)
• 1 tsp mint extract (optional)
For the icing:
• 1 cup (2 sticks) butter, softened
• 4-6 cups powdered sugar
• 1/2-3/4 tsp mint extract
For garnish:
• Andes Mint Baking Pieces

Instructions

• Preheat oven to 350 degrees. Line muffin tin with paper liners. Makes 24 cupcakes.
• In a stand mixer or large bowl combine all cake ingredients. Mix on low for 30 seconds then increase speed to medium-high for 2 minutes, scraping the bowl as needed.
• Fill paper liners about 2/3 full. Note: Batter will be thick. Use an ice cream scoop sprayed with baking spray to distribute the batter to prevent a mess.
• Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool.
• While your cupcakes are cooling, beat 2 sticks of butter on medium-high until light and fluffy.
• Add mint extract and blend until combined. Mint extract can be pretty strong so I would start by adding 1/2 a teaspoon then taste test after adding powdered sugar and adjust to your preferences.
• Begin adding powdered sugar in 1/2 cup increments, until icing reaches desired sweetness and consistency.
• Optional: add green food coloring and blend until combined.
• Pipe the icing onto the cupcakes using a large star tip, sprinkle on Andes pieces for garnish.