Chocolate-Mint Cupcakes

• 1 pkg. (2-layer size) devil's food cake mix
• 12 chocolate-covered mint patties (165 g), cut in half
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 tsp. peppermint extract
• 2 cups icing sugar
• 1 cup thawed Cool Whip Whipped Topping
• 2 Tbsp. coloured sugar

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes.
3. Cool in pan 10 min., inserting halved peppermint patty into centre of each cupcake after 2 min.
4. Remove to wire racks; cool completely.
5. Beat cream cheese and extract in large bowl with mixer until blended.
6. Gradually add icing sugar, mixing well after each addition.
7. Gently stir in Cool Whip until blended; spread onto cupcakes.
8. Sprinkle with coloured sugar.

cake mix, chocolate, cream cheese, peppermint, icing sugar, topping, coloured sugar

Taken from www.kraftrecipes.com/recipes/chocolate-mint-cupcakes-163118.aspx (may not work)