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
Serves 12
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Prep Time
20 min
Total Time
50 min
Prep Time
20 min
Total Time
50 min
Chocolate Cake
  1. 1 box devil's food cake mix
  2. 3 eggs
  3. 1/2 cup oil or melted butter
  4. 3/4 cup sour cream
  5. 3/4 cup buttermilk
  6. 2 tsp vanilla extract
Chocolate Peppermint Frosting
  1. 1 cup butter, softened
  2. 1/3 cup unsweetened cocoa powder
  3. 2 tsp vanilla extract
  4. 3/4 tsp peppermint extract (more if you like it really minty!)
  5. 2-4 tbsp milk
  6. 2-3 cups powdered sugar, as needed
Instructions
  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. In a large bowl, combine cake mix (I sift mine to remove any lumps), eggs, oil, sour cream, buttermilk and vanilla extract until smooth.
  3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  4. Let it cool.
  5. 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!
  6. Pipe onto cooled cupcakes and top with crushed candy canes for color and crunch!
Notes
Christmas Kitchen https://christmaskitchen.org/
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