Mint Chocolate Chip Cupcakes! ( Creme de'menthe cupcakes)

These are awesome, I came up with the recipe after taking ideas from others. These came out so great & I got such rave reviews.

 Preheat oven to 350 degrees.

Grease & flour 2 - 10" round pans or makes 24 cupcakes so just use cupcake liners in a muffin tin.

1 box Duncan Hines Devils Food Cake Mix
1 pkg. instant chocolate or vanilla pudding
4 eggs
1/4 C oil
3/4 C water
1 C sour cream
6 oz. Andes creme de menthe baking chips (this is what the bag looks like... http://www.amazon.com/Andes-Cr%C3%A8me-Menthe-Baking-10-Ounce/dp/B000V8ZFTM/ref=sr_1_11?ie=UTF8&qid=1331238613&sr=8-11

Mix all ingredients (except sour cream & mint pieces)
Then fold in sour cream & pieces.
MIX WELL.

Bake 40 min or until toothpick inserted in center comes out clean, cool.


Creme De'Menth Icing!


Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
• Creme de'menthe  Liquor **See Not below**•4 cups sifted confectioners' sugar (approximately 1 lb.)
Makes: About 3 cups of icing.
** The strength of the mint (creme de'menthe flavor) depends on you. I wanted a real minty taste so I added a tablespoon at a time & kept tasting it. I used about 8 tablespoons of creme de'menthe liquor. I think had I used more it would have gotten runny, they i would have to have added more sugar. So definitely keep tasting your icing to make sure you get the flavor strength you like**
Directions:In large bowl, cream shortening and butter with electric mixer. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Start adding creme de'menthe a tablespoon at a time until desired flavor and consistency.

this icing can be stored 2 weeks. Re whip before using.

.

Decorate with pieces of creme de'menthe candies or Andes chocolate mints