Mini Mint Cupcakes
Makes: 48 mini cupcakes
1 box devil’s food cake mix
1 cup buttermilk
4 tablespoons (1/2 stick) butter, melted
1/2 teaspoon peppermint extract
1 container (16 ounces) chocolate frosting
1 package (4.67 ounces) Andes creme de menthe thins
Preheatoven to 350 F. Line 24 mini muffin cups with paper liners and coat with cooking spray.
In a large bowl, with an electric mixer at low speed, combine cake mix, buttermilk, melted butter, eggs, and peppermint extract. Beat just until dry ingredients are moistened. Increase speed to medium and beat 3 to 4 minutes, or until smooth.
Spoon batter evenly into muffin cups, filling two-thirds full. Bake for 10 to 15 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely (about 1 hour).
Spread frosting evenly onto cupcakes. Using a vegetable peeler and starting at one long side of mint thin, shave off slices from entire length of candy. Sprinkle chocolate mint shavings onto cupcakes.