1bag York Peppermint Pattiessize small, about 20-24 of them
½Tub Cool Whipstandard size
1teaspoonPeppermint ExtractNot mint
Optional: Green Food Coloring
Preheat oven to 350 degrees.
Combine cake mix and La Croix (or 8oz Sparking Water) and mix well.
Spoon into paper-lined cupcake tins until 2/3 full.
Unwrap peppermint patties and add on top of each cupcake.
Bake for 18-22 minutes (following package directions).
Remove from oven and set aside to cool.
In a separate bowl, combine cool whip, peppermint extract, and optional: conservative amount of green food coloring (we’re not making green eggs and ham, people). You can slowly add more coloring if you’d like. I used Wilton’s icing coloring.
Add peppermint to taste.
Once well mixed, use a knife or piping bag to pipe/spread icing onto cupcakes. The peppermint patty will have deflated somewhat, so be sure to fill in the leftover crater with mint icing before making it pretty!