Baking used to relax me. I stress-baked. I joy-baked. Then the kids came along. Between the endless loads of laundry and all the vacuuming (how did crumbs get there?!), I never seem to have time to bake. So I found a shortcut. It’s somewhere between buying cupcakes to pass off as your own and making cupcakes from scratch. It’s for the mom who loves to bake but needs a little extra time. My secret? Boxed cake mix. You can dress it up as your own and no one knows the difference. Enter, Mint Mocha Cupcakes.
The real secret to disguising a box of cake mix as something you’ve made from scratch is making a small change. A simple swap of coffee instead of water adds just enough, “How did she do that?!”
Prepare according to the directions on the box, substituting coffee for water. No one will ever know it’s a store-bought cake mix! And you know I’m not telling.
While the cupcakes are baking according to the package instructions, prepare your Mint Cream Cheese Frosting. For dye-free dietary needs, simply omit the green dye; for dairy-free frosting, use almond milk, vegan butter and vegan cream cheese. I promise it will still be minty. Once your cupcakes are cooled, spoon your frosting into a pastry bag or make like MacGyver and create your own. I use a gallon-sized storage bag, spoon in the frosting, then cut a small tip in the corner. Easy peasy.
Frost, sprinkle, and serve! It really is possible to make something delicious even with kids cramping your style. 😉 These Mint Mocha Cupcakes are a new favorite.
1 Chocolate Cake Box Mix
- Prepare box mix according to directions, substituting water with prepared coffee.
- Line muffin tin with cupcake liners.
- Bake cupcakes according to package directions, filling liners 2/3 full with batter.
- Cool completely on a wire rack before frosting.
Mint Cream Cheese Frosting:
1/2 cup butter, at room temperature
6 ounces cream cheese, softened
4 cups powdered confectioner’s sugar
1 tsp pure mint extract
1/2 tsp pure vanilla extract
3 tsp milk
Green food coloring
- Place butter in mixing bowl and whip slightly with a hand mixer.
- Add cream cheese and mix until well blended, about 1 minute.
- Add mint and vanilla extracts and mix, about 30 seconds.
- Slowly add powdered sugar. I added one cup at a time, blending after each cup.
- Mix until whipped texture appears, about 3 minutes.
- Add milk and mix, about 1 minute.
- Add drops of green food coloring, blending until you achieve the red color you’re looking for. I added about 8 drops.
- Spoon frosting into a pastry bag and frost your cupcakes!
- Serve immediately or refrigerate.
I’m linking up with Blog With Friends for our March theme, “Green!” I encourage you to check out these fabulous places of the internet and see their creativity this month:
Karen (Baking in a Tornado) wrote, “Green, Egg and Ham”
Dawn (Spatulas on Parade) wrote, “Green Bunny Poop”
Melissa (My Heartfelt Sentiments) wrote, “DIY – Nuggets of Fun!”
Kia (Think in English) wrote, “Green: What Does It Really Mean in English?”
Eileen (Eileen’s Perpetually Busy) wrote, “Green Graduation Ice Cream Cake”
Lydia (Cluttered Genius) wrote, “What to do with all those old crayons?”
Tamara (Confessions of a part-time working mom) wrote, “How to make a cute leprechaun craft using TP rolls”
Rabia (The Lieber Family) wrote, “10 Ways to Add More Green to Your Pot”