Chocolate-Peppermint Cupcakes

Delight your guests with yummy chocolate cupcakes that are topped with peppermint frosting - perfect dessert for Christmas.

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Servings 24

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ingredients 9
Prep Time 20 min
Total Time 1 hr 25 min

Ingredients

Cupcakes

1: box (1 lb 2.25 oz) dark chocolate cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: teaspoon peppermint extract

Peppermint Frosting

1: cup butter, softened

1/4: cup unsweetened baking cocoa

1: box (1 lb) powdered sugar (4 cups)

4: to 6 tablespoons milk

1: teaspoon peppermint extract

24: small candy canes

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Directions

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4 In large bowl, beat butter, cocoa and powdered sugar with electric mixer on medium speed until blended. Beat in 4 tablespoons milk and 1 teaspoon peppermint extract. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with 1 candy cane.