Categories: Dessert
Ingredients
- Cupcakes:
- Nonstick spray
- 1 pack german chocolate cake mix
- 1 container 16 oz sour cream
- 1/4 c butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp mint extract
- 1 cup finely chopped andes mints
- Frosting:
- 1/c butter softened
- 1 package (3oz) cream cheese softened
- 1 lb confectioners sugar
- 1/4 c milk
- 1 tsp vanilla
- 1/2 tsp mint extract
- 1 c chocolate chips
Directions
-
make cupcakes: Preheat oven to 350. Line cupcake pan. Spray with cooking spray.
-
Beat cake mix, sour cream,, butter, eggs, vanilla and mint extract in the bowl of mixer just until dry ingredients are moistened. Increase speed to medium. Beat 3-4 min, stop to scrape as necessary. Stir in andes.
-
Divide batter among the cups, fill each about 2/3 way full. Bake 25 min.
-
Cool cakes in pans 10 min. Transfer to wire racks to cool completely.
-
To make frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add confectioners sugar. Beat on low speed until well blended, increase speed to medium, slowly add milk vanilla and mint extract. Beat until smooth.
-
Microwave chocolate chips on med heat 1-2 min or until melted. Stir every 30 seconds.
-
Gradually add chocolate to butter mixture beat until blended and smooth. Frost tops of cupcakes.