This week I am playing tribute to some St. Patrick's Day favorites....
The combination of chocolate and mint is one of my favorite things to eat after a meal. Andes Chocolates are a perfect after dinner sweet treat. Of course when I start eating these chocolates, I can almost eat a dozen of them. Well, they are very small (yes... I say that sheepishly). I decided to add these lovely chocolate and mint delights to some devil's food cupcakes. I added some extra mint flavor with Bailey's Irish Cream Coffee Creamer. These cupcakes were simply delightful and they didn't even need icing. So if you want to make your St. Patrick's Day extra sweet, try this fun cupcake.
1 box of Andes After Dinner Mints
1 1/4 cups Bailey's Irish Cream Coffee Creamer
1/2 cup canola oil
Mix cake ingredients together with electric mixer. Then take mints and chop into small pieces. Take half the chocolate mints and mix into cake batter. Fill cupcakes liners with cake batter and top off with other half of chopped mints. Bake as directed until set in a 350 degree oven. Serve hot or at room temperature. Makes 18 cupcakes. Enjoy.
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