Mint Chocolate Chip Cupcakes

INGREDIENTS

1 18.25 ounce package

devil’s food cake mix

1 3.9 ounce package

instant chocolate pudding mix

1 cup

sour cream

1 cup

vegetable oil

eggs, lightly beaten

2 tsp

pure vanilla extract

1/2 cup

warm water

1 1/2 cups

Andes Crème de Menthe baking chips

4 sticks

unsalted butter, room temperature

1 1/2 lb

confectioners’ sugar, sifted

2 tsp

pure vanilla extract

3 tbsp

heavy cream

green gel dye

1/4 tsp

pure peppermint extract

2 oz

semi sweet chocolate, melted and cooled

2 tbsp

unsweetened cocoa powder

mini chocolate chips