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Mint Chocolate Chip Mini Cakes

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  • Prep 35 min
  • Total 2 hr 40 min
  • Servings 72
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Bake delectable mini cakes using Betty Crocker™ Super Moist™ cake mix and top with mint frosting and chocolate - perfect dessert to serve a crowd.
Updated Dec 31, 2012
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  • 1 box Betty Crocker™ Delights Super Moist™ 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.


Nutrition Facts are not available for this recipe
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