Our contributor, Lauren Kapeluck of EllenJay Events, is back with a delicious new recipe….
Pour yourself a tall glass of milk — today we’re making Mint Cookies ’N Cream Cupcakes. This easy recipe uses a chocolate cake mix as its base, boosted with a few simple additions to give it a homemade flavor. Keeping box mixes on hand saves time and effort, and when paired with a homemade frosting, no one will suspect the cake started from a mix.
One playful touch in this recipe is slipping a mint chocolate sandwich cookie into the bottom of each cupcake liner before adding batter. During baking the cookie settles to the bottom and becomes a hidden surprise — a creamy center and a pop of green mint color when a cupcake is bitten into. Kids and adults alike love finding that secret treat inside.
MINT COOKIES ’N CREAM CUPCAKES
recipe by Lauren Kapeluck
(makes 24 cupcakes)
For the Chocolate Cupcakes:
1 box Devil’s Food cake mix
1 small box (3.9 oz) chocolate instant pudding
1 cup vegetable oil
3/4 cup milk
4 eggs
24 mint chocolate sandwich cookies
- Preheat the oven to 350°F (175°C) and line two muffin pans with paper liners.
- Place one mint chocolate sandwich cookie in the bottom of each liner.
- In a medium bowl, combine the cake mix, instant pudding, vegetable oil, milk and eggs.
- Beat with an electric mixer until combined, then continue mixing 1–2 minutes to smooth the batter.
- Spoon the batter evenly over the cookies in the cupcake liners.
- Bake 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pans about 5 minutes, then transfer to a wire rack to cool completely.
- Wait until the cupcakes are fully cooled before frosting.
For the Mint Cookies ’N Cream Frosting:
1 cup unsalted butter, room temperature
1 cup vegetable shortening
6 cups confectioners’ sugar
3 tablespoons milk, plus more if needed
1 teaspoon mint extract
green food coloring (a few drops)
12 mint chocolate sandwich cookies, crushed
- In the bowl of a stand mixer, beat the butter and shortening until creamy and smooth.
- Gradually add the confectioners’ sugar, one cup at a time, scraping the bowl as needed.
- Add milk one tablespoon at a time until you reach a spreadable piping consistency.
- Stir in the mint extract and a few drops of green food coloring until the desired tint is reached.
- Fold in the crushed cookies, reserving a few pieces for garnish if you like.
- Fill a piping bag and snip the tip to create a large opening. Pipe a generous swirl of frosting onto each cooled cupcake.
- Top each cupcake with a whole cookie or sprinkle with reserved cookie crumbs, if desired.
YOU MAY ALSO ENJOY:
Mint Cookies ’N Cream Cake
Cinnamon Roll Cupcakes
Orange Creamsicle Cupcakes
Honey Cupcakes
Champagne Raspberry Cupcakes