We all do shameful things sometimes. It’s just part of life. Whether it’s watching two seasons of Desperate Housewives in a week (in my defense, I was home sick at the time), telling our mother that dinner is in two minutes even though it’s actually in 20 just so she’ll get off the phone (guilty again), or snatching a PB&J off the table and scarfing it down, baggie and all, in 6 seconds flat (okay, that one was my dog) shameful things just…happen. Especially on Friday nights when you’ve had a long week, have only gotten 6 hours of sleep the night before, have already been to the grocery store twice that week, but have promised to make 2 dozen cupcakes. All that combined might possibly be enough to make a person bake said cupcakes from…a…cake mix! *gasp*
Yes, I’m talking about me! And baking with a cake mix. On a food blog. Shame, shame, shame. But it’s hard to be too shameful when the end result was so delicious. I couldn’t just follow the instructions on the back of the box, so I did doctor the cake mix up with the additions of Greek yogurt (which is like sour cream but better), milk, and a splash of vanilla. Just like homemade, only not. And the frosting…oh, the frosting. If you’re a mint chocolate chip ice cream fan, beware, because this frosting just begs to be eaten by the spoonful! Try to restrain yourself though, or you’ll get a killer headache from the mounds of sugar. Not that I know from experience. However, this frosting truly does taste just like the ice cream. And you’d never know that the cake was made from a mix! Unless you have super-sonic-artificial-flavor-detecting tastebuds or something, which I’m guessing 90% off the population does not. Moist chocolate cake topped with mint-chocolate chip frosting…shameful? I think not.
Mint Chocolate Chip Cupcakes
Yield: 24 cupcakes
1 box chocolate or Devil’s Food cake mix
3 large eggs
1/2 cup vegetable oil
1/2 cup plain Greek yogurt or sour cream
1 cup milk
1 tsp vanilla extract
Mint Chip Frosting:
1 cup softened butter
2 tsp peppermint extract
3-4 cups powdered sugar
5-10 drops green food coloring, if desired
1/2 cup mini chocolate chips
Preheat oven to 375 degrees F. Line 24 muffin tins with paper liners. Set aside.
In a large bowl, mix together the eggs, oil, yogurt, milk, and vanilla until smooth, about 2 minutes. Stir in the cake mix until well-combined. Divide the batter between the muffin cups and bake for 18-22 minutes, or until an inserted toothpick comes out clean and the tops bounce back when lightly touched. Cool cupcakes completely before frosting.
For the frosting, beat the softened butter for 2 minutes. Add in the peppermint extract. Slowly add in the powdered sugar until desired consistency is reached. (It may seem like the frosting isn’t coming together but just be patient, it will eventually change texture and become creamy.) If the frosting gets too thick, add in a little milk. If desired, tint with green food coloring. Using a spatula, fold in the mini chocolate chips.
Using a knife or offset spatula, slather frosting onto the top of each cupcake or pipe on frosting with a pastry bag and tip.
(Recipe adapted from Your Cup of Cake)