Shamrock Mint Cupcakes

  1 reviews


box (1 lb 2.25 oz) chocolate fudge cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
cup creme de menthe or mint baking chips (from 10-oz bag)
teaspoon peppermint extract
container (12 oz) fluffy white whipped frosting
large green gumdrops


  1. 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin 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.
  2. 2 Bake 21 to 26 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove cupcakes from pan; cool completely, about 45 minutes.
  3. 3 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.




Nutrition Information

Recipe Step Photos

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