Junior Mint Cupcakes

[maybetoday]

Junior Mint Cupcakes

Makes 2 dozen cupcakes







CUPCAKES

1 devils food cake mix

3 large eggs

1 cup milk

1/2 cup oil

2 teaspoons mint extract

2 teaspoons vanilla extract

FILLING

2/3 cup powdered sugar

5 tablespoons heavy cream

1 1/2 teaspoons mint extract

FROSTING

5 cups powdered sugar

1/4 cup butter, softened to room temperature

3/4 cup heavy cream

A few drops of green food coloring

2 teaspoons mint extract

Junior Mints for topping


CUPCAKES

Preheat oven to 350°F. Line cupcake tray with cupcake liners. Set aside.


Combine eggs, milk, oil, vanilla extract, and mint extract in a large bowl. Add devils food cake mix and stir until completely mixed.


Using a 1/4 cup measuring cup, scoop the cake batter into the cupcake liners, filling them about 3/4 of the way full.


Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven to cool, cool for 5 minutes in the cupcake tray, then remove to continue cooling on a wire rack.


FILLING

In a small bowl combine the powdered sugar, heavy cream, and peppermint extract. Stir until completely combined.


Once cupcakes are cooled, cut out the center - cut a small circle approximately 1/2 an inch in diameter and 1 inch deep.


Set aside the piece of cupcake, fill the center hole with filling, and place the piece of cupcake back inside to close up the hole.


FROSTING

In large mixing bowl, add butter and mix until creamy. Add heavy cream and powdered sugar and mix on low speed until fully combined and frosting is peaking. Add in the mint extract and green food coloring, stir to combine.


Add frosting to piping bag and pipe onto cupcakes. Top with a Junior Mint candy.


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