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Snacks, Treats & Desserts
Mint Chocolate Chip Cupcakes


24

Reynolds® Foil Baking Cups

1

package (18.25 oz.) chocolate cake mix

3

teaspoons peppermint extract, divided

1

container (12 oz.) ready-to-spread whipped white frosting

 

Green food coloring

24

Jelly Belly® jelly beans or mini chocolate chips

PREHEAT oven to 350°F. Place Reynolds Baking Cups in muffin pans or on a cookie sheet; set aside.

PREPARE cake mix following package directions for 24 cupcakes, adding 2 teaspoons peppermint extract to batter. Spoon batter into baking cups.

BAKE 18 to 22 minutes. Cool.

MIX frosting and remaining peppermint extract in a medium bowl until well blended. Tint with food coloring to desired shade of green. Frost cupcakes. Top with jelly beans or mini chocolate chips.

Number of Servings: 24

Balloon Cupcakes

Snacks, Treats & Desserts

Make snack time fun time! Bring on the cupcake batter or brownie mix and watch the smiles light up.
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