Chocolate-Mint Shamrock Cupcakes

If you ever had a craving for a box of Girl Scouts' Thin Mint Cookies, you'll love this St. Patrick's Day themed cupcake as a dessert option for your next party spread.

Ingredients:

1 box of *chocolate fudge cake mix

Cake mix ingredients needed (eggs, water and **vegetable oil)

Cream cheese icing 

Green sprinkles

Spearmint leaves soft candies

Powdered sugar

Shamrock-shaped cookie cutter

1. Prepare cake mix as cupcakes as directed on box.
2. While cupcakes are baking, prepare Spearmint leaves candy.
3. Dust a cutting board and your rolling pin with powdered sugar.
   
4. Take one of the spearmint leaf candies and also dust with some powdered sugar.
5. Roll the spearmint leaf candy out flat.
6. Cut with Shamrock cookie cutter.  Repeat as necessary and scraps can be balled together to be flattened out as well so nothing is wasted.
7. After cupcakes have baked and cooled, top with cream cheese icing.
8. Sprinkle with green sprinkles and top with Shamrock candy.
   

This pairs nicely with a Shamrock-arita libation!

Pictured here with my Rainbow Cupcakes.

*Cake mix options I recommend are Betty Crocker Triple Chocolate Fudge or Duncan Hines Triple Chocolate.  Both of these brands have chunks of chocolate and fudge and it adds that extra something as opposed to just plain chocolate cake mix.

**Even though cake mixes call for vegetable oil, I recommend using coconut oil.