Though these weren't my favorite cookies growing up, nor even my favorite minty-chocolate cookies (hello, Thin Mints), I can still taste 'em when I take a bite of these.
Chocolate Fudge box cake mix
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup milk
4 cups confectioners sugar
1 Hershey bar
1 teaspoon peppermint extract/flavoring
4 drops green food coloring
Preheat oven and bake cupcakes as directed on box.
For the frosting, melt butter in a small sauce pan over Medium-heat. Add in the brown sugar and stir. Heat it until it boils, stirring the whole time. Reduce heat to low and bring to boil and stir for a couple of minutes. Stir in the milk and bring to a boil. Pour the mixture into a medium bowl and throw in the fridge for about 30 minutes.
Take the bowl out of the fridge and beat half the powdered sugar into the mixture and beat on a low speed. Add the food coloring and the peppermint and add beat slowly as you add the rest of the sugar.
Cut each cupcake in half horizontally. Place a heaping spoonful on the bottom half and carefully smear it before topping it with the cupcake top. Spoon more of the frosting on top and cover it as much or as little as you'd like. Using a zester, or even a
cheese grater, sliver off some of the chocolate bar on top of the cupcake for a little flare.
Recipe courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post.