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.