Chocolate-Peppermint Cupcakes

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

  • prep time 20 min
  • total time 1 hr 25 min
  • ingredients 9
  • servings 24

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    282
    ,
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    6g,
    6%
    ),
    Sodium
    272mg
    272%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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