Mint Chocolate Chip Cupcakes
PREHEAT oven to 350°F. Place 24 Reynolds® Foil Baking Cups in muffin pans or on a cookie sheet set aside.
PREPARE cake mix following package directions for 24 cupcakes, adding 2 teaspoons peppermint extract to batter. Spoon batter into baking cups.
BAKE 18 to 22 minutes. Cool.
MIX frosting and remaining peppermint extract in a medium bowl until well blended. Tint with food coloring to desired shade of green. Frost cupcakes. Top with jelly beans or mini chocolate chips.