Festive Peppermint Chocolate Cupcakes
These tempting Festive Peppermint Chocolate Cupcakes are the perfect treat to spread holiday cheer at any gathering! Adapted from a cherished magazine recipe, these moist chocolate delights are infused with a refreshing peppermint twist, making them an irresistible dessert for your holiday celebrations. Topped with a sweet, creamy vanilla frosting mixed with crushed candy canes, each bite offers a delightful crunch and a burst of flavor. Ideal for Christmas parties, potlucks, or cozy family gatherings, these cupcakes will certainly become a favorite on your holiday dessert table. With an easy-to-follow method using your favorite boxed cake mix, they come together quickly and are sure to impress your guests!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Candy canes
12 (Crushed into a fine powder)
Duncan Hines Moist Deluxe Devil's Food Cake Mix
1 (18 1/4 ounce) box (None)
Water
1 1/3 cups (None)
Vegetable oil
1/2 cup (None)
Large eggs
3 (None)
Peppermint extract
1/4 teaspoon (None)
Vanilla frosting
16 ounces (None)
Instructions
1
Start by placing 12 candy canes into a food processor or blender and pulse until they become a fine powder. Set aside 1/4 cup for the cake batter and reserve the rest for frosting and garnishing.
2
Preheat your oven to 350°F (175°C). Line two muffin pans with cupcake liners, which should accommodate 24 cupcakes.
3
In a large mixing bowl, combine the dry chocolate cake mix, 1 1/3 cups of water, 1/2 cup vegetable oil, 3 large eggs, and 1/4 teaspoon peppermint extract. Blend the mixture on low speed for about 30 seconds, then beat at medium speed for an additional 2 minutes until the batter is smooth.
4
Gently fold in 1/4 cup of the crushed candy cane powder into the batter, ensuring it's evenly distributed.
5
Evenly divide the batter among the prepared muffin pans, filling each liner about two-thirds full.
6
Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7
Once baked, remove from the oven and allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack. Let them cool completely before frosting.
8
While the cupcakes are cooling, take the reserved vanilla frosting and stir in the remaining crushed candy cane powder until well combined.
9
Once the cupcakes are completely cool, frost each one generously with the peppermint-infused vanilla frosting.
10
For an extra festive touch, sprinkle additional crushed candy canes on top of the frosted cupcakes before serving or storing.
11
Enjoy immediately, or store leftovers in an airtight container at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Festive Peppermint Chocolate Cupcakes.
What are the primary flavors in these cupcakes?
The primary flavors are moist chocolate and refreshing peppermint.
How many cupcakes does this recipe make?
This recipe makes 24 cupcakes.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What specific cake mix is recommended?
The recipe suggests using one 18 1/4 ounce box of Duncan Hines Moist Deluxe Devil's Food Cake Mix.
How many candy canes are needed in total?
You will need 12 candy canes.
How should the candy canes be prepared?
Pulse them in a food processor or blender until they become a fine powder.
How much candy cane powder is added to the cake batter?
1/4 cup of the crushed candy cane powder is folded into the cake batter.
What liquid ingredients are added to the dry cake mix?
You need 1 1/3 cups of water and 1/2 cup of vegetable oil.
How many eggs are required for the batter?
The recipe requires 3 large eggs.
How much peppermint extract is used?
The recipe calls for 1/4 teaspoon of peppermint extract.
How long should I blend the batter on low speed?
Blend the mixture on low speed for about 30 seconds.
How long should I beat the batter on medium speed?
Beat the batter at medium speed for an additional 2 minutes until smooth.
How do I incorporate the candy cane powder into the batter?
Gently fold it in to ensure it is evenly distributed.
How full should the cupcake liners be filled?
Fill each liner about two-thirds full.
What is the approximate baking time?
Bake for approximately 20 minutes.
How can I tell if the cupcakes are finished baking?
A toothpick inserted into the center should come out clean.
How long should the cupcakes cool in the pans?
Allow them to cool in the pans for 5 minutes.
Where should the cupcakes cool after being removed from the pan?
Transfer them to a wire rack to cool completely.
What type of frosting is used for this recipe?
The recipe uses 16 ounces of vanilla frosting.
How is the frosting flavored?
The remaining crushed candy cane powder is stirred into the vanilla frosting.
When should the cupcakes be frosted?
Wait until the cupcakes are completely cool before frosting them.
Is there a suggested garnish for these cupcakes?
Yes, sprinkle additional crushed candy canes on top of the frosting for a festive touch.
How should leftover cupcakes be stored?
Store them in an airtight container at room temperature.
Is this recipe suitable for beginners?
Yes, it uses a boxed cake mix and simple instructions, making it easy to follow.
What occasions are these cupcakes ideal for?
They are perfect for Christmas parties, potlucks, and cozy family gatherings.
How many ingredients are in this recipe?
There are 7 total ingredients listed.
Can I use a blender to crush the candy canes?
Yes, a blender or food processor can be used to pulse the candy canes into powder.
What is the first step of the recipe?
Pulse 12 candy canes into a fine powder and set aside 1/4 cup for the batter.
Does the recipe use peppermint extract in the frosting?
No, the peppermint extract goes into the batter; the frosting is flavored with candy cane powder.