Andes Mint Cupcakes

devils food cake mix- plus ingredients from box

Chocolate Mint Filling:
1/3 c. chocolate chips
2 T heavy cream
1 t. peppermint extract
1/4 c. powdered sugar

Mint Buttercream:
8 oz. cream cheese, softened
6 T butter, softened
4 c. powdered sugar, more if necessary
1 T heavy cream
1 t. peppermint extract
green food coloring

Make cake mix according to directions. Fill cupcake liners and bake. Set aside to cool. 

For filling: Melt chocolate and heavy cream in double broiler over medium heat. Once melted, stir in mint extract and powdered sugar. You can either put this in a squeeze bottle or into a piping bag with a small, long tip. Squeeze into middle of cupcakes.

For Buttercream: Beat cream cheese and butter in bowl. Mix in extract. Add powdered sugar a little at a time. If it becomes too dry, add a splash of heavy cream. Keep beating in powdered sugar until it becomes good piping consistency. Mix in green coloring until it becomes a mint colored. Pipe on top of cupcakes.

Once frosting is on cupcakes, pipe a little filling on very top and add half of an Andes Mint on top.