Go Back
+ servings

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
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.