Ingredients
Yield: 24 cupcakes
For the Cupcakes:
1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
1 1/2 cups Andes Crème de Menthe baking chips
For the Frosting:
4 sticks (2 cups) unsalted butter, room temperature
1.5 pounds (28 ounces) confectioners' sugar, sifted
2 teaspoons pure vanilla extract
3-4 tablespoons heavy cream
green gel dye
1/4 teaspoon pure peppermint extract
2 ounces semi sweet chocolate, melted and cooled
2 tablespoons unsweetened cocoa powder
mini chocolate chips
Preparation
