These came out and became the best cupcakes I've ever made

- 1 box of chocolate cake mix (plus the ingredients called for on the package, like eggs, water, and oil)
- 1 teaspoon pure peppermint extract
- 2 cups of powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons milk
- 4-6 drops green food coloring (optional, for that minty color in the frosting)
- 1 cup chopped Andes mints or Andes mint baking chips
- Additional whole Andes mints for garnish
Directions
1. Start by preheating your oven to the temperature stated on the box of chocolate cake mix. Line your cupcake tin with paper liners.
2. Prepare the chocolate cake batter according to the package instructions. Once you’ve mixed it all up, stir in the peppermint extract to infuse that minty goodness throughout.
3. Fill each cupcake liner about two-thirds of the way full, and gently tap the pan on the counter to level the batter.
4. Bake the cupcakes according to the cake mix directions, usually for about 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.