It’s officially time to bust out the candy canes, blast Jingle Bell Rock, wear reindeer ears around the house and hang the mistletoe! These cupcakes are perfect reason to do it. I can’t lie, I’ve been watching Christmas movies since September, but now it’s socially acceptable to do it.
Chocolate Candy Cane Cupcakes
2015-10-03 21:18:58
Serves 12
Prep Time
20 min
Total Time
50 min
Chocolate Cake
- 1 box devil's food cake mix
- 3 eggs
- 1/2 cup oil or melted butter
- 3/4 cup sour cream
- 3/4 cup buttermilk
- 2 tsp vanilla extract
Chocolate Peppermint Frosting
- 1 cup butter, softened
- 1/3 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 3/4 tsp peppermint extract (more if you like it really minty!)
- 2-4 tbsp milk
- 2-3 cups powdered sugar, as needed
Instructions
- Preheat oven to 350 degrees and line pans with cupcake liners.
- In a large bowl, combine cake mix (I sift mine to remove any lumps), eggs, oil, sour cream, buttermilk and vanilla extract until smooth.
- Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
- Let it cool.
- Chocolate Peppermint Frosting: Beat butter until smooth. Add cocoa powder, vanilla extract and peppermint extract and beat again. Add 2 tablespoons milk and 1 cup powered sugar. Continue to add more powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick or stiff!
- Pipe onto cooled cupcakes and top with crushed candy canes for color and crunch!
Notes
Christmas Kitchen https://christmaskitchen.org/
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