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Prep 20min
Total1hr25min
Ingredients9
Servings24
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Ingredients
Cupcakes
1
box 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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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
282
Total Fat
12g
0%
Saturated Fat
6g
0%
Sodium
272mg
0%
Total Carbohydrate
43g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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