Chocolate Candy Cane Cupcakes With Whipped Topping Recipes

CHOCOLATE-CANDY CANE CUPCAKES

Steps:

• Heat oven to 350°F.
• Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy.
• Spoon into 30 paper-lined muffin cups.
• Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Melt remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.

SWIRLED CANDY CANE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Top each with crushed peppermint candies.

CHOCOLATE CANDY CORN CUPCAKES

Steps:

• Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

CHOCOLATE-CANDY CANE CUPCAKES WITH WHIPPED TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
• Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.
• Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
• Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.

CHOCOLATE CANDY CANE CUPCAKES

Steps:

• Position a rack in the middle of the oven and preheat to 350. Line a standard 12-cup muffin pan with paper or foil liners. (I always make 13 cupcakes, sometimes 14 with this recipe. 12 gives me muffin tops, which is not pretty).
• Sift together the flour, cocoa powder, baking soda, and salt into a bowl. (Alternately use a whisk and mix them together in a bowl).
• In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed (not necessary if you're using your beater blade). Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
• Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full (or use this scoop, scantly filled). Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
• Combine cream and chocolate in a microwave-safe bowl and microwave at 50% power, stirring often, until melted, 2 to 4 minutes. Stir in vanilla and salt. Let cool to barely warm.
• Hollow out the center of each cupcake. You can do this with a knife, but this cupcake corer tool is worth the nearly $6... you'll be done in just a few minutes. I often delegate this out to my kids (after insisting they wash their hands at least twice).
• Once the filling is cool to touch and thickened, fill the cupcake holes with the chocolate filling. It may settle, so don't be surprised if you have to do a second round to top off the holes.
• Using a stand mixer fitted with the beater blade (or paddle), beat butter, cream, vanilla, salt, and vanilla bean, if using, on medium-high speed until smooth, about 1 minute. Reduce speed to medium-low, slowly adding sugar, and beat until incorporated and smooth, about 4 minutes.
• Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes.
• Frost the cupcakes in whatever style you desire. I use this 18-inch bag, with a Wilton 1A tip, and this large coupler.
• Spoon the crushed candy canes on top immediately after frosting.

CHOCOLATE-CANDY CANE CUPCAKES

Steps:

• Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
• Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.