Mint Magic KinniTOOS® Cupcakes

Directions

Cookie Cupcakes

1. Preheat oven to 350°F (176°C). Line 2 muffin pans with baking cups (18 spaces required).
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
3. Add Kinnikinnick Chocolate Cake Mix and whisk until combined.
4. Fold in broken Kinnikinnick Mint Magic KinniTOOS®. Mix just until combined.  
5. Divide batter into 18 portions. Tap pan on counter lightly to even batter.
6. Bake in preheated oven for 22 - 25 minutes.
7. Cool completely before filling and icing. 
   Yields 18 cupcakes or 44 mini Cupcakes

 Peppermint Filling 

1. Whip 1 cup whipping cream and set aside.
2. In a small pot melt chopped mint chocolate and reserved 1 tablespoon cream. Set aside to cool slightly.
3. In a medium bowl mix cream cheese until soft.
4. Slowly add cooled chocolate mixture  to creamed cheese and mix until combined.
5. Fold in 1 cup whipped cream.
6. Fill a piping bag with filling (no tip). Set aside.

Peppermint Buttercream Icing

1. In a medium bowl mix softened butter until smooth.
2. Slowly add sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add peppermint extract and optional colour. Mix until combined. 

Assembly

1. Using the handle of a wooden spoon, poke a hole down the centre of each Cookie Cupcake.
2. Fill with Chocolate Peppermint Filling by placing the piping bag into the hole of the Cookie Cupcake. Keep one hand on the outer edge of the Cookie Cupcake and slowly pull piping bag towards the surface while piping filling. Repeat with remaining cupcakes.
3. Pipe a swirl of Peppermint Buttercream Icing on top of each Cookie Cupcake leaving a small space in the middle.
4. Pipe a small dollop of remaining Peppermint Filling in the centre of Peppermint Buttercream swirl.
5. Decorate with a Kinnikinnick Mint Magic KinniTOOS® whole cookie and optional confetti sprinkles.