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Junior Mints Cupcake Recipe

Junior Mints Cupcake Recipe

These cupcakes have a very sophisticated look. I mean, who isn't a sucker for a mint garnish? And the black, white, and green make for quite a presentation! That's just the aesthetic; let's talk about what's really important: taste! The whipped-cream icing creates a light and airy contrast to the deep, rich, dark cake. Elegant and delicious, give these a try and I know they will become part of your entertaining repertoire!

by Lucy Schaeffer

What you'll need

  • 1 box Devil's Food Cake Mix (like Duncan Hines Moist Deluxe)
  • 1 1/3 cups water
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ teaspoon mint extract
  • 1 ½ cups heavy cream
  • 1/3 cup powdered sugar
  • 18 junior mints
  • 18 mint leaves

Helpful Tip:

Add 1 ½ tablespoons of cocoa powder to the heavy cream before whipping for a delicious chocolate whipped cream icing. Add some vanilla extract to the whipped cream icing. Want a neat presentation but don't have a piping bag? Pipe on your icing using a Zip lock bag. Scrap icing into a large zip lock bag; twist the bag at the top to bring the frosting towards one corner of the bag. Then, just snip off a small piece of the corner and pipe away!

Notes:

Cupcakes can be made 1 day in advance and refrigerated. It's best to ice at the last minute but if you are pressed for time, you may ice the cupcakes up to 5 hours in advance and refrigerate (covered).

How to make it

  1. Preheat oven to 350 degrees.
  2. Place heavy cream and sugar in a large mixing bowl and stir to combine.
  3. Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator to chill for about 20 minutes.
  4. Place 18 cupcake liners in two 12-cup cupcake pans.
  5. Combine cake mix, water, oil, eggs, and mint extract in a large bowl. Mix with an electric mixer on low, or mix by hand for 2 minutes.
  6. Pour batter into prepared cups, filling each about ¾ of the way.
  7. Bake your cupcakes for 18 - 22 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove cupcakes from the oven and allow them to cool completely in the pan for at least 20 minutes.
  9. Finish your icing: remove the bowl of heavy cream and sugar from the fridge (after it has chilled for 20 minutes).
  10. Pour the heavy cream and sugar mixture into the bowl of a standing mixer. Beat on high until stiff peaks form.
  11. When cupcakes are completely cool, place a tablespoon-sized dollop of icing on top of each cupcake.
  12. Garnish cupcakes with 2 junior mints and 1 mint leaf each.

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