CHOCOLATE CANDY CANE CUPCAKES #Christmas #cake

CHOCOLATE CANDY CANE CUPCAKES

Loaded drinkable cupcakes topped with chocolate eucalyptus icing and humbled candy canes accomplish for the perfect Christmastime cupcake- Coffee Candy Lambaste Cupcakes! 'Tis the mollify for cupcakes and all things minty!

It's officially instance to destroy out the candy canes and eggnog, wind Resound Artificer Rock, last cervid ears around the business and flow the mistletoe!  I can't lie, I've been watching Christmas movies since September, but now It's socially received to do it

I got off the sheet from Arizona on Saturday and headed uninterrupted for Costco to buy a surround.  I stood in the chequer out genealogy with my present belowground in it, it smelled so serious! Yes, grouping looked at me uncanny, but I didn't repair one bit because it's Xmas!

Ingredients
Chocolate Cake:

• 1 box devil's food cake mix
• 3 eggs
• 1/2 C. oil or melted butter
• 3/4 C. sour cream
• 3/4 C. buttermilk
• 2 tsp. vanilla extract
• Chocolate Peppermint Frosting:
• 1 C. butter softened
• 1/3 C. unsweetened cocoa powder
• 2 tsp. vanilla extract
• 3/4 tsp. peppermint extract more if you like it really minty!
• 2-4 Tbsp. milk
• 2-3 C. 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 go...let it go) 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!

Share this post