No-Bake Mint Chocolate Cupcakes
Serving Size / Yield
- 2 1/2 cups milk
- 2 packs instant chocolate pudding mix
- 1 teaspoon vanilla
- 1 teaspoon mint extract
- 1 envelope unflavored gelatin
- 1 tub Cool Whip topping
- 1 prepackaged graham cracker crust
Put graham cracker crust into each cupcake lined cupcake.
In a stand mixer on medium speed, beat 2 1/4 cup milk, pudding mix, mint, and vanilla until thick. Let stand a few minutes, then beat on high until smooth. Pour rest of milk into bowl and sprinkle with gelatin. Let sit for a few minutes.
Microwave until dissolved. On low speed, mix gelatin mix and pudding. Fold in two cups whipped topping. Pour into crust. Top with extra Cool Whip. Refrigerate two to four hours.