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Mint Chocolate Chip Mini Cakes
Mint Chocolate Chip Mini Cakes
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Prep Time:
35 minutes
Total Time:
2 hours 40 minutes
Create irresistible mini cakes with Betty Crocker™ cake mix, topped with refreshing mint frosting and decadent chocolate - a crowd-pleasing dessert.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 teaspoon mint extract
  • 1/2 cup semisweet chocolate chips
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 to 2 drops green food color
  • 2 to 3 tablespoons milk
  • 1/2 cup miniature semisweet chocolate chips
  • 2 packages (4.67 oz each) thin rectangular crème de menthe chocolate candies (28 pieces each), unwrapped
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 mini muffin cups with paper baking cups.
  • Prepare the cake mix according to the instructions on the box, using water, oil, and eggs. Add 1/2 teaspoon of mint extract and 1/2 cup of chocolate chips to the batter. Fill muffin cups two-thirds full, then bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 5 minutes before transferring them to a cooling rack. Repeat the process with the remaining batter to make 48 more mini cupcakes.
  • In a large bowl, cream together butter, powdered sugar, food color, and remaining 1/2 teaspoon mint extract using an electric mixer on low speed. Mix in 1 tablespoon of milk. Slowly incorporate the rest of the milk, 1 teaspoon at a time, until the frosting is smooth and easily spreadable. Frost the cupcakes or use a #22 star tip to pipe the frosting.
  • Decorate the frosting with miniature chocolate chips. Create chocolate shavings using a vegetable peeler and sprinkle them over the cupcakes.

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