Cake Ingredients:
1 Pillsbury Moist Supreme Classic White Cake Mix
1 1/4 cups Water
1/3 cup Oil
5 large egg whites
2 teaspoons McCormick Pure Mint Extract
2 teaspoons McCormick Green Food Coloring
1 Nabisco Chocolate Oreo Ready Made Pie Crust, crushed into small pieces. (Or we have also used about 8-10 mint oreos, crushed in a food processor)
Directions:
Preheat oven to 350 degrees. Line cupcake pan with paper liners and set aside. In a large bowl, blend cake mix, water, oil, eggs, extract and food coloring until moistened. Beat with a mixer at low speed for 2 minutes. Fold in the crushed Oreo pie crust pieces into batter. Next, spoon batter into cupcake liners to about 2/3 full. Bake for about 16-18 minutes until lightly browned or when toothpick inserted in the center comes out clean. Cool completely before frosting. Makes 24 cupcakes.
Chocolate Ganache ingredients:
1 cup Ghirardelli Semisweet Chocolate Chips
1/2 cup Heavy Cream
Directions:
In a shallow microwave safe bowl, add chocolate chips and cream together. Microwave on high for 1 minute, and remove. Stir until cream has been mixed in thoroughly and chocolate is melted. Dip the cupcake tops into the ganache. Set aside so ganache can set up. The layer should be smooth and glossy.
Frosting Ingredients:
1/4Cup Butter, softened
2 oz. cream cheese, softened
1 -7 oz. Jars of Jet-Puffed Marshmallow Crème
1/2 teaspoon Mint Extract
1/2 teaspoon Green Food Coloring
3 - 4 cups Powdered Sugar
1 tablespoon whipping Cream (as needed)
Directions:
With an electric mixer, cream butter, cream cheese, and marshmallow crème until well blended. Add mint extract and food coloring until combined. Gradually add in sugar, beating after each addition until smooth. Add 1 Tbsp. of whipping cream if needed for proper consistency. Spoon into piping bag and refrigerate until ready to decorate cupcakes.
Mint Oreo Garnish:
To Ice and Garnish cupcakes, pipe a small amount of icing on top. Top with a quarter of a mint oreo. Serve at room temperature.
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