For round 2 of dessert this past week, I made mini mint-chocolate cupcakes for Bill’s Section D BBQ. They were pretty easy to whip up, especially since I used boxed fudge cake mix. It was definitely a welcome break though after making chili and chicken tikka masala – more on that later.
The cupcakes are an excellent balance between mint and chocolate and they turned out to be a crowd-pleaser with Section D. I have a ton of extra frosting and broken cupcake bits. It’s been pretty hard not to make a meal out of the leftovers.
1 box chocolate cake mix ( + necessary ingredients) OR your fave chocolate cake recipe
10 oz. whipped topping
8 oz. cream cheese, softened
1 package (8 oz.) Andes Crème de Menthe Thins
For cupcake –
Prepare cake batter (normal or mini) according to boxed package.
Chop about half of the Andes and stir into cake mix. Bake cupcakes as directed according to package. Let cool before frosting.
For frosting –
Beat cream cheese on medium speed until smooth. Slowly add whipped topping and mix on low speed.
Chop remaining Andes, reserving some bits for topping cupcakes. Fold mint-chocolate pieces into frosting, frost cupcakes, and top with reserved pieces.