The mint icing tasted seriously like a Shamrock Shake. I could have just eaten the bowl of icing and I'm def in the 'more cake' camp, it was that good!
I adapted the recipe from these two sites (here and here). The site with the mint frosting recipe is only enough for 12 cupcakes, so I used the butter cream recipe to yield enough for 24.
Also, because I made two different types of cupcakes (the other being from scratch) and a bunch of other goodies, I cheated and had Pillsbury help me out this round. I used Dark Chocolate Cake mix, quality goods.
Ready for seconds? Chocolate Stout Cupcakes coming up soon!