Mint Chocolate Chip Cupcakes:
-1 box yellow cake mix
-Chocolate bark (I used 4 squares)
-1/3 cup vegetable oil
-3 large eggs
-1 1/4 cups water
-White chocolate chips (optional)
I got around 56 mini cupcakes from this, but you could easily get 28-30 regular sized cupcakes as well.
1- Mix cake mix by the instructions or with your favorite cake recipe, except you add 1/4-1/2 teaspoon of peppermint extract into the mix.
2- Spray your cupcake tins before!!! Preheat oven to 350. Fill each little cupcake indentation about 2/3 of the way full. Bake them until they are lightly brown around the edges.
3- Pull them out and let them cool. Start melting your chocolate bark in a double boiler or some other way. Add 1/4 teaspoon of peppermint extract to the chocolate and mix well in the bowl. Keep heated to ensure it stays melted.
4- Once cooled, you can dip the tops of each cupcake in the melted chocolate/peppermint mixture. Once you are pleased with the amount on top, you can put the white chocolate chips (optional) or any other garnish on top. I used one white chip per cupcake since they are so small.
5- You can leave these out to dry or stick them in a freezer for a quicker hardening.
I made these February 16th at 1 am for no good reason. I tried out a new recipe and if you hate peppermint these are definitely not for you. That said, I’ve gotten quite a few compliments on them so far! My dad even took them to church and said they were liked by all. Store them in a container or in the fridge in bags. Mine sat out until this Monday morning and are still moist as could be. Hope you love them!