Peppermint Pattie Cup Cakes

Cupcakes

1 box Betty Crocker Supermoist triple chocolate fudge cake mix

water, vegetable, oil, and eggs called for in cake mix directions

Filling

1 box (4-serving size) white chocolate instant pudding and pie filling mix

2 cups milk

1/2 teaspoon peppermint extract

Frosting
1/2 teaspoon peppermint extract

1 container whipped milk chocolate frosting

3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies cut in 8ths)

1. Heat oven to 350. Make cupcakes as directed. Cool 15 min. Poke two holes in each cupcake with a wooden spoon.

2. In a medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately put one spoonful of filling on each cupcake and spread like frosting. Cover loosely and refrigerate about 2 hours or until chilled.

3. Stir 1/2 teaspoon peppermint extract into frosting. Spread frosting over top of cupcakes. Sprinkle with peppermint patties. Store loosely covered in refrigerator.

Notes:

I converted this recipe from the back of the triple chocolate fudge box, it was originally supposed to be a cake. I'd probably do it as a cake next time because it would have been a lot easier. Also, I chopped the peppermint patties while I was waiting for the cupcakes to bake and then froze the patties so they were easier to place on top of the cake. I also used milk chocolate pudding instead of white chocolate because I forgot how to read. But it still tasted delicious! Sheridan and I ended up eating these for breakfast the next day too.