Chocolate Peppermint Cupcakes

These decadent Chocolate Peppermint Cupcakes are filled with chocolate chips and topped with candy cane frosting. A fun and easy holiday dessert!

I feel horrible, I haven’t made a homemade dinner for my family in almost a week! It has been so busy and I’ve had so much baking to get done! My husband called this morning asking if I was making dinner, it was kind of funny.

So, these are my Chocolate Peppermint Cupcakes with Candy Cane Dusted Frosting. They are incredibly easy, but look very fun. I even used a store bought frosting to save time, but feel free to use the cream cheese frosting that is listed in my recipe below.

One word of advice, sprinkle the candy cane on the tops just before boxing or plating up. The candy cane almost starts to melt if you wait too long.

I got these cute Martha Stewart boxes from Michaels that fit the cupcakes perfectly. They came with tags, bows and printed parchment. You could also plate them, I would recommend those disposable silver bakers you find in the baking isle of the grocery store. They are deep enough, so when you cover them, the frosting doesn’t get smashed. Just add a nice Christmas bow and it looks cute too!

I’m sad there are no more leftovers! My husband and youngest little guy were fighting over the last one this morning!

Chocolate Chip Cupcakes with Candy Cane Dusted Frosting

1 box devils food cake mix
½ Cup water
½ Cup vegetable oil
4 eggs
1 small box instant chocolate pudding mix (4serving size)
8 oz sour cream
12 oz bag chocolate chips

24 oz softened cream cheese
1 stick softened butter
16 oz powdered sugar

1 box of candy canes, put into food processor, pulsed until in tiny pieces

1. Preheat oven to 350 degrees F. Place cake mix, water, oil, eggs, pudding mix, sour cream and chocolate chips into a stand or electric mixer. Mix on medium speed for a minute and a half or until well combined.

2. Fill 24 cupcake tins ¾ full with batter and bake 15-18 minutes until toothpick comes clean when poked in the center. Let cool.

3. Place cream cheese, butter and sugar into a large bowl. Whisk slowly until well combined and frosting consistency. Frost cooled cupcakes and sprinkle with crushed candy cane.

24 servings