Grasshopper Cupcakes (Chocolate Mint Cupcakes)

My house was full with kids yesterday.  I wanted to make a fast dessert for everyone after lunch and these cupcakes were perfect.  The kids (especially my nephew and son) went crazy over them.  I thought they would complain that there was no icing on these mint-chocolate cupcakes, but all I heard was "Can we have one more please?"  I had to put my foot down to one per person, but they begged me again in the afternoon for a snack and these cupcakes were the frontrunner for their choice of snack yesterday.   So if you like a refreshing chocolate minty dessert, try these out.

Ingredients:

Box Devil's Food Cake mix
1 box of Andes After Dinner Mints
1 1/4 cups Bailey's Irish Cream Coffee Creamer
3 eggs
1/2 cup canola oil


Directions:
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.

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