Chocolate Mint Cupcakes
- 1 box devil’s food cake mix (not the one with pudding)
- 1 cup buttermilk
- 1/2 c. vegetable oil
- 4 large eggs
- 3/4 c. chopped Andes Creme de Menthe mints) plus more if you want to put them on top for garnish
Pre-heat oven to 350 degrees, spray cupcake pan with nonstick spray or use paper liners. Put all the ingredients into mixer and blend together, adding one egg at a time. Pour batter into a large ziplock bag and snip off one of the corners to use to fill cups 2/3 full. Bake for 15 to 20 mins or until toothpick comes out clean.
Frosting-
- 1 container (16 oz) Marshmallow Fluff
- 3 sticks of unsalted butter, softened and cut
- 1 tsp vanilla
- 1/2 c. powdered sugar
Spoon Marshmallow Fluff into mixer. Beat with electric mixer on low. Gradually add the butter pieces, beating well after each addition, until smooth (takes a while). Add the vanilla and the powdered sugar. Scrape the bowl and stir to incorporate well. (You can add more powdered sugar if necessary)