Ingredients Cupcakes 30 chocolate-covered mint chocolate cookies, divided 3/4 cup boiling water 1/2 cup cocoa powder 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1/2 teaspoon mint extract 1/2 cup buttermilk Icing 10 tablespoons (1-1/4 sticks) butter 3/4 cup cocoa powder 1 package (4.67 oz.) crème de menthe chocolate candies, roughly chopped, divided 5 cups confectioners' sugar 1/2 cup milk Tools 2 muffin pans 2 muffin pans Large and small bowls Electric mixer Cooling rack Cooling rack Large saucepan Tip 1M Tip 1M Instructions Click to mark complete - Preheat oven to 350°F. Prepare two muffin pans with baking cups. Place 1 cookie in bottom of each cup. Reserve remaining cookies for garnish. - In small bowl, whisk together water and cocoa powder. - In large bowl, stir together flour, baking soda, baking powder and salt. - In large bowl, beat sugar, oil, eggs, vanilla and mint extract with electric mixer until well combined. Add cocoa-water mixture; beat until well combined. Add flour mixture alternately with buttermilk, beating well after each addition. Fill baking cups 2/3 full with batter. - Bake 17-19 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cooling grid and cool completely. - For icing, melt butter in large saucepan. Whisk in cocoa powder and 3/4 of chopped crème de menthe candy until smooth. Transfer to large bowl; cool slightly. With electric mixer, alternately add confectioners' sugar and milk, beating until smooth. - Pipe a 1M swirl of icing onto each cupcake. Roughly chop remaining cookies. Sprinkle cupcakes with cookies and remaining crème de menthe candies. How To
