Thin Mint Cup Cakes

Quick Info:
Yield: 18 cup cakes
Attribution: Gina Krull
Cookie Type: Thin Mints

Description: Gina Krull, local baker of Stoughton, created this delicious cupcake recipe! This is perfect for parties, birthday treats at school, or even just for a good cupcake.

Cup Cakes
1 package Chocolate Cake Mix
1 box Thin Mints, coarsely chopped
1 tub Chocolate Icing
Peppermint Extract
1 tub Chocolate Pudding
2-3 tsp Peppermint Extract

Cup Cakes:
Preheat oven 340℉.
Prepare cake mix according to package. Coarsely chop ½ to ⅔ box Thin Mints.
Stir into cake batter.
Spoon into 18 cup cakes.
Bake 340℉ for 15-17 minutes. Cool.

Stir by hand. Put icing into ziplock bag with a very small corner cut off. Decorate top of cupcakes with icing.
Sprinkle some extra cookie crumbs on top.

Contains: Wheat, soy, milk, cocoa

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