1 box of Andes After Dinner Mints
1 1/4 cups Bailey's Irish Cream Coffee Creamer
1/2 cup canola oil
Mix cake ingredients together with electric mixer. Then take mints and chop into small pieces. Take half the chocolate mints and mix into cake batter. Fill cupcakes liners with cake batter and top off with other half of chopped mints. Bake as directed until set in a 350 degree oven. Serve hot or at room temperature. Makes 18 cupcakes. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.