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
Preheat oven to 350.
Combine cake mix and La Croix (or 8oz Sparking Water) and mix well.
Spoon into paper-lined cupcake tins until 2/3 full.
Unwrap peppermint patties and add on top of each cupcake.
Bake for 18-22 minutes (following package directions).
Remove from oven and set aside to cool.
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.
Add peppermint to taste.
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!