It's fun making treats for other people. I made these for my dad's birthday. He loves junior mints, and so I. These cupcakes did not disappoint. They were delicious and very moist. I decided to make these with little time to spare so I used a box mix (eeek!). Making them from scratch wouldn't have taken that much more time but the chocolate cake recipes I have tried lately (in my search for the perfectly dense and moist cake) have been a little lacking and a bit dry. Using a box mix was a quick alternative and I decided to throw in a box of pudding mix as well to make sure they would turn out moist. Everything came together quickly and they were enjoyed by all!
For the cupcakes:
1 box chocolate cake mix
1 small box instant chocolate pudding mix
3 eggs
1/2 cup oil
1 1/3 cups water
2 4-oz. boxes Junior Mints
For the frosting:
1 stick butter, softened
2/3 unsweetened cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. peppermint extract
Preheat oven to 350 degrees, or 325 if you're using a dark non-stick pan. Line 2 muffin tins with 24 muffin liners. In a mixing bowl, combine everything except the Junior Mints. Fill each liner about 2/3 full with batter. Put 3 Junior Mints in the center of each cup and barely press down into the batter without completely submerging them. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan about 5 minutes then remove to a wire rack to cool completely.
For the frosting, melt butter. Stir in cocoa. Alternately, add powdered sugar and milk to spreading consistency. Add more milk if necessary. Stir in peppermint extract.
Frost each cupcake and garnish with and extra Junior Mint candy.
SOURCE:Adapted from Picky Palate
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