York Peppermint Patty Cupcakes

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York Peppermint Patties. I love them. They're my road trip snack that I break the rules for. And now they're inside a delicious cupcake. Move over, Reeses-filled cupcakes! Get a life, chocolate-mousse filled cupcakes. Pumpkin Cheesecake Cupcakes, hit the road... Seriously. These are my new favorite :)

Total time: 1 hour

Yield: 22-24 Cupcakes
Ingredients:

• 1 box Devil's Food Cake
• 1 can La Croix
• 1 bag York Peppermint Patties (size small, about 20-24 of them)
• 1/2 Tub Cool Whip (standard size)
• 1 teaspoon Peppermint Extract (Not mint)
• Green Food Coloring

Cooking Directions:

1. Prehead oven to 350.
2. Combine cake mix and La Croix (or 8oz Sparking Water) and mix well.
3. Spoon into paper-lined cupcake tins until 2/3 full.
4. Unwrap peppermint patties and add on top of each cupcake.
5. Bake for 18-22 minutes (following package directions).
6. Remove from oven and set aside to cool.
7. In a separate bowl, combine cool whip, peppermint extract, and a 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.
8. Add peppermint to taste.
9. 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!