Chocolate-Mint Cupcakes

Name: Chocolate-Mint Cupcakes
Ingredients: 1 pkg. (2-layer size) devil's food cake mix; 12 chocolate-covered mint patties (165 g), cut in half; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1/4 tsp. peppermint extract; 2 cups icing sugar; 1 cup thawed Cool Whip Whipped Topping; 2 Tbsp. coloured sugar

7 ingredients

8 steps

Ingredients

1 pkg. (2-layer size) devil's food cake mix
12 chocolate-covered mint patties (165 g), cut in half
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 tsp. peppermint extract
2 cups icing sugar
1 cup thawed Cool Whip Whipped Topping
2 Tbsp. coloured sugar

Directions

1

Heat oven to 350 degrees F.
2

Prepare cake batter and bake as directed on package for 24 cupcakes.
3

Cool in pan 10 min., inserting halved peppermint patty into centre of each cupcake after 2 min.
4

Remove to wire racks; cool completely.
5

Beat cream cheese and extract in large bowl with mixer until blended.
6

Gradually add icing sugar, mixing well after each addition.
7

Gently stir in Cool Whip until blended; spread onto cupcakes.
8

Sprinkle with coloured sugar.