Mint Chocolate Cupcakes ...

Are you lucky enough to get one for St. Patrick's Day?!

I know, I just posted a cupcake recipe yesterday, but I HAD to share these with you for the holiday on Thursday. I know I say this about everything...but these were so YUMMY!

I loved the filling recipe. It was so light and fluffy...not to rich. I will be trying this combo of ingredients with different cookies or fruits...I will let you know what works. The Grasshopper cookies worked! The recipe called for this to just be a filling and frost with buttercream. I cored the center of the cupcake and piped in the filling and just let it overflow on the top. Glad I did. I think the buttercream would make it richer but I LOVED the lightness of these. Your call though. I used this recipe, for the cakes, my fav....but boxed cake mix would be just dandy.

Mint Chocolate Cupcakes

Source: I found these on a blog, googled it and can't refind it...sorry source...but I love your recipe

24 chocolate cupcakes (if you are just filling them) or 12 choc. cupcakes if you are filling and frosting like my photo above

Filling:

8 oz. cool whip

8 oz. cream cheese, room temp.

1/2 cup sweetened condensed milk

20 Keebler Grasshopper Mint Cookies, crushed

Green food coloring

Cream Cream cheese and condensed milk together. Stir in cookie crumbs slowly then fold in cool whip. Add green food coloring as you fold in the cool whip. Let filling set up in the fridge for about 30 minutes. Or put in freezer for about five. You are ready to fill and frost. I use a decorating tip to core my cupcakes out. I also sometime use a baby spoon. Any way you want works! I topped mine with cookie halves.