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Mint Chocolate Chip Cupcakes
Ingredients
  • subheading: 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
  • ½ cup warm water
  • 1 ½ cups Andes Crème de Menthe baking chips
  • subheading: 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 to 4 tablespoons heavy cream
  • green gel dye
  • ¼ teaspoon pure peppermint extract
  • 2 ounces semi sweet chocolate, melted and cooled
  • 2 tablespoons unsweetened cocoa powder
  • mini chocolate chips
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