2 eggs
1/3 cup butter, softened
1/3 cup water
1 tsp. mint extract
1/2 cup raspberry chocolate, finely chopped
1. Preheat the oven to 350F. In a large bowl, beat cake mix (1/2 of box) eggs, butter, water and mint extract with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chopped chocolate with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.
For the frosting:
1/4 cup unsalted butter, softened
2 cups confectioners/icing sugar
1/4 cup seedless raspberry jam
raspberries and mint leaves, if desired
2. In a small-med bowl, beat butter and icing sugar with an electric mixer on low-medium speed until smooth and creamy. Beat in the raspberry jam on low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a mint leaf and a raspberry, if desired.
Makes approximately 12 cupcakes
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