Mint Chocolate Chip Mini Cakes

 

1

box Betty Crocker® SuperMoist® 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

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 24 mini muffin cups.
• 2 Make cake mix as directed on box, using water, oil and eggs. Stir 1/2 teaspoon of the mint extract and 1/2 cup chocolate chips into batter. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter to make an additional 48 mini cupcakes.
• 3 In large bowl, beat butter, powdered sugar, food color and remaining 1/2 teaspoon mint extract with electric mixer on low speed. Stir in 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Spread frosting on cupcakes or pipe with #22 star tip.
• 4 Sprinkle miniature chocolate chips over frosting. Use vegetable peeler to make chocolate candy shavings; sprinkle on cupcakes.