You guys remember when I told you about the snowcone shack I worked at when I was in high school/college?
It was no mere snowcone shop. It was a haven. From what? Who knows…but it was.
Anyway, my beautiful friend Ashley sent me a recipe the other day to try out and HOLY YUM you’re going to adore this. Except I made it wrong. It’s probably way better the way she made it.
You see, for whatever reason I got Andes Mints and Junior Mints confused at the store. Nate told me I was disrespecting the Junior Mint population by even thinking that they were in the same league with Andes Mints. I have to say, Juniors are more along the lines of the ones I like, but I meant no disrespect.
Regardless, these flew out of the kitchen when I took them to work yesterday and, well, they didn’t last very long in our personal kitchen either. It’s that mint-chocolate combo man, it’ll get you every time!
DOUBLE FUDGE MINT CHOCOLATE CHIP CUPCAKES
- 1 box Pillsbury Devils Food Cake Mix
- 4 eggs
- 1/2 Cup vegetable oil
- 1/2 Cup water
- 1 small box instant chocolate pudding mix
- 1/2 Cup sour cream
- 1 Cup chocolate chips
- 3 4 oz boxes Junior Mints (look for them on sale, I found them for $1.00)
- Favorite Vanilla or Cream Cheese Frosting
Preheat oven to 350 degrees F. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Press 3 Junior Mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.
Ash, thank you so much for trying to teach me how to dance when we closed together (do you remember that?! Yikes…), for being a good friend, and for this crazy delicious recipe!