Being a mother of three I’m no stranger to running out of time and energy. Any time I am able to cut corners with out sacrificing style or taste- I’m game! Just as I vamped up pre-packaged boxed cake mix for Valentine’s Day, I have done the same for St. Patrick’s Day. I can guarantee you won’t receive any pinches with these in hand!
My first thought was a green cupcake. Immediately my mind associated the green with mint. You can’t have mint without chocolate! That is how these chocolate mint brownie and cake layered cupcakes were born. Purchase one box of yellow cake mix and one box of brownie mix. Per directions on the box whip up a batch of each in separate bowls.
In a food processor (or Ninja, if you have one-that’s what I used.) process 10 bars of Andes mint chocolate candies until tiny crumbs. Fold into the brownie mixture.
In your cake mixture stir in green food coloring.
Grease cupcake tins using cooking spray. Spoon in one tablespoon of brownie mixture into the bottom of each muffin tin. Bake at 325 for 5 minutes. Remove from oven and spoon 1-2 tablespoons cake mixture over the top of brownie mixture. Continue baking for 20 minutes or until a toothpick is inserted in the center of the cupcake and comes out clean.
After cooled frost with vanilla frosting and garnish with an Andes candy.
::: Visit to find out how to create a piping bag using a ziplock baggie. :::