Mint Cookie Cupcakes

I experimented last year and totally forgot to share my fantabulous success! So I figured with St. Pat's Day coming in a few weeks, it would be the perfect time to share my Mint Cookie Cupcake recipe!

You will need a Betty Crocker Super Moist Chocolate Fudge cake mix. A package of Wilton green Candy Melts. A package of Keebler Grasshopper Cookies, and some Chocolate Frosting with a bit of mint flavoring thrown in. {oh and some cute plaid cupcake liners found at your local grocery store in the baking isle.}

Make the Cake Mix as directed & set aside. Fill Muffin pans with cupcake liners. Drop 1 Grasshopper Cookie in the bottom of each cupcake liner. Add about 1/4 cup of Cake Mix batter. Bake as directed.

While the cupcakes are baking, make the shamrocks and frosting.

For the Shamrocks: Melt some Candy Melts in a Ziplock baggie in the microwave. Cut a small tip in the corner of the bag. Pipe some shamrocks onto Wax Paper. Let air dry and harden.
For the Frosting: Chocolate Buttercream Frosting with a bit of Mint Flavoring thrown in.
Frost the cooled cupcakes and add one of the Shamrocks to the top as a fun "garnish". You can faintly see the cookie at the bottom of the cupcake in the picture below. They are SO good!

P.S.

A reader made these but substituted Girl Scout Thin Mints for the Grasshopper cookies. She didn't like the way the turned out. So I bought a box of Thin Mints the other day. There is definitely a difference in the cookies. So I wouldn't recommend using Thin Mints for these cupcakes.

Here's another great recipe - this time for Turtle Cupcakes!
A Pretzel Crust with a Caramel Filling and topped with Chocolate Buttercream Frosting!

Click HERE for the Recipe