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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 (18.25-oz.) package german chocolate cake mix |
1 (16-oz.) container sour cream |
1/4 cup butter, melted |
2 large eggs |
1 teaspoon vanilla extract |
vegetable cooking spray |
chocolate buttercream |
1/4 cup finely chopped thin crème de menthe chocolate mints |
garnish: shaved or chopped thin crème de menthe chocolate mints (optional) |
Directions:
1. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
4. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes evenly with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired.
5. Note: For testing purposes only, we used Andes Creme de Menthe Thins.
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