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Ingredients
- 1 box chocolate cake mix (plus ingredients for cake mix)
- 3 bags (12 pieces) Andes mint chocolate candies
- 1 container vanilla frosting
- 1/2 tsp mint extract (optional)
- 3 drops green food coloring (optional)
Details
Preparation
Step 1
Mix cake batter according to directions on box and divide equally among 2 cupcake tins (24 cupcakes total). Place an unwrapped Andes chocolate on top of batter in each cup. Bake for 18-20 minutes at 350, or until cupcakes are done. Allow to cool completely. Meanwhile, stir mint extract and green food coloring into frosting can. Frost cooled cupcakes and place a half of an Andes mint on the top. Serve in painted martini glasses.
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