Mint Chocolate Cupcakes made easy with boxed cake mix hacks! Dipped in chocolate glazed & topped with smooth mint buttercream, it’s a fabulous cupcake recipe.
Mint Chocolate Cupcakes are easily one of my favorite cupcake recipes ever. Don’t have time to make them from scratch? I completely understand! So much so that I used a box cake mix! I include 4 easy steps that will help your Boxed Cake Mix Taste Better. Topped with Mint Marshmallow Frosting and a chocolate glaze, these cupcakes are heavenly.
Years ago I researched how to make boxed cake mixes taste better- you can see my initial post here. Since then I’ve recreated this recipe many, many times and LOVE it! It’s so simple and convenient. Here’s what I do:
How to Make Boxed Cake Mix Taste Better
- Replace the oil in the recipe with real butter. {1/2 cup was what my box called for}
- Replace the water in the recipe with milk
- Add one (or two) more eggs than the box calls for- so I added 4 eggs to my cake
- Optional- Also add 1 small box of pudding mix to the cake batter. I liked the taste of the cake when I add the pudding mix, but I think the cake is less delicate/ more substantial without the pudding mix. I don’t add pudding mix often, but I did add it when I took these pictures.
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Mint Chocolate Cupcakes
For these mint chocolate cupcakes, I used a chocolate cake mix. Mix cake according to package directions, adjusting the ingredients as stated above. Scoop cake batter into muffin tin and bake according to package directions. Cool cupcakes fully before frosting.
Easy Fudge Glaze
- ½ cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- ½ Tbsp butter
- Heat the cream and butter in the microwave for 2 minutes.
- Add chocolate chips and microwave for 30 additional seconds.
- Let mixture sit, then whisk gently until smooth.
- Let chocolate glaze cool for about 5 minutes, then take each cupcake and dip tops into the glaze. Let cool to set.
Marshmallow Mint Frosting
- 1 cup room temperature butter
- 1 (7-ounce) jar marshmallow creme {use the whole thing}
- 2 cups powdered sugar
- 2 teaspoons mint extract
- 2-3 TBSP milk
- 3-5 drops green food coloring
- Using an electric mixer, cream the butter until it is light and fluffy.
- Add the marshmallow creme. Whip for 2 minutes.
- Add the powdered sugar and continue to beat for 2 minutes. Add mint extract, milk and green coloring until it’s the texture that you want. If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.
- Transfer frosting to a piping bag and frost cupcakes. Drizzle with additional chocolate glaze and sprinkles with Andes Mint pieces.
- Store leftover cupcakes in an airtight container.
MINT CHOCOLATE CUPCAKES + HOW TO MAKE BOXED CAKE MIX TASTE BETTER
Mint Chocolate Cupcakes made easy with boxed cake mix hacks! Dipped in chocolate glazed & topped with smooth mint buttercream, it's a fabulous cupcake recipe.
Print Pin RatePrep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24
Ingredients
- Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1/2 Tbsp butter
- Mint Marshmallow Frosting:
- 1 cup room temperature butter
- 1 7-ounce jar marshmallow creme {use the whole thing}
- 2 cups powdered sugar
- 2 teaspoons mint extract
- 2-3 TBSP milk
- 3-5 drops green food coloring
Instructions
- Replace the oil in the recipe with real butter. {1/2 cup was what my box called for}
- Replace the water in the recipe with milk
- Add one (or two) more eggs than the box calls for- so I added 4 eggs to my cake
- Optional- Also add 1 small box of pudding mix to the cake batter. I liked the taste of the cake when I add the pudding mix, but I think the cake is less delicate/ more substantial without the pudding mix. I don't add pudding mix often, but I did add it when I took these pictures.
- Mix cake according to package directions, adjusting the ingredients as stated above. Scoop cake batter into muffin tin and bake according to package directions. Cool cupcakes fully before frosting.
- How to make Chocolate Glaze: Heat the cream and butter in the microwave for 2 minutes. Add chocolate chips and microwave for 30 additional seconds. Let mixture sit, then whisk gently until smooth. Let chocolate glaze cool for about 5 minutes, then take each cupcake and dip tops into the glaze. Let cool to set.
- How to make Mint Marshmallow Frosting:
- Cream the butter until it is light and fluffy. Add the marshmallow creme. Whip for 2 minutes.
- Add the powdered sugar and continue to beat for 2 minutes. Add mint extract, milk and green coloring until it’s the texture that you want. If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.
- Transfer frosting to a piping bag and frost cupcakes. Drizzle with additional chocolate glaze and sprinkles with Andes Mint pieces.
- Store leftover cupcakes in an airtight container.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Like CUPCAKES?! Me too! Here are several more cupcake recipes to try:
Chocolate Christmas Tree Cupcakes
Santa Hat and Holly Wreath Cupcakes
Churro Cupcakes
2 Ingredient Lemon Cupcakes
Smore Cupcakes
Red, White & Blue Swirl Cupcakes
Zucchini Cupcakes with Caramel Frosting
Banana Cupcakes with Lemon Frosting
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