Chocolate Creme de Menthe Cupcakes

Created With: Baking Mix - Chocolate

"I'm almost embarrassed to send you this 'recipe' since it's so easy but these cupcakes were so amazingly delicious, I had to tell you about my creation.  I found Andes Creme de Menthe Baking Chips at my local HEB supermarket but I saw them at Walmart Supercenter too.  You know those little after dinner mints wrapped in green foil that you get at a restaurant after dinner?  That's what the Andes chips are but they're unwrapped and already chopped up.

"I made the Southaven Farm chocolate muffins straight from the directions on the box except I substituted about 1/2 teaspoon of mint extract -- this is spearmint, not peppermint -- instead of 2 teaspoons vanilla extract.  For one batch, I used 1 teaspoon of mint extract and those cupcakes were REALLY mionty.  I also added 1/2 cup of the Andes Creme de Menthe Baking Chips to the batter.  Then I took 1/4 cup of the baking chips and sprinkled them on top of each unbaked cupcake.  I baked them, cooled them, and devoured one immediately.  It was soooooooooooo good!  I put a few cupcakes in the refrigerator and then froze the rest of them.  I really like them cold too because the chips get hard again so there's great texture.  If you like Girl Scout Thin Mint cookies, you'll LOVE these cupcakes."

Note from the Kitchen of Southaven Farm:  Easy or not, we're so happy that KI submitted her recipe.  We were unaware that Andes made baking chips but now that we know, we'll be making this recipe often.  The cupcakes are wonderful and a really great treat.

NUTRITION INFORMATION per cupcake (1 of 14), using all fat-free dairy products and Splenda:
160 calories, 5 grams fat, 4 grams fiber, 24 grams carbohydrate

NUTRITION INFORMATION per cupcake (1 of 18), using all fat-free dairy products and sugar:
175 calories, 4 grams fat, 3 grams fiber, 35 grams carbohydrate