Peppermint Crunch Cupcakes Recipes

EASY PEPPERMINT CRUNCH CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, mix cake mix per package directionss.
• 3. Blend batter by hand 2 minutes
• 4. Fold in 1/4 cup white chocolate chips and 1/4 cup peppermint pieces.
• 5. Pour into prepared cupcake liners
• 6. Bake per package directions. Let cool 20-30 minutes.
• 7. Frost with Buttercream frosting and top with chopped peppermint pieces.

PEPPERMINT CUPCAKES

Steps:

• 1. Preheat oven according to directions on cake mix box.
• 2. Prepare cake mix per box instructions and add 1 teaspoon of peppermint extract to the cake mix batter. Mix well.
• 3. Once cake mix has been prepared and mixed, add the Andes Peppermint Crunch Baking Chips (or crushed peppermint candy) and gently fold until well blended.
• 4. Place 1/3 to 1/2 cup of cake mix batter into 15 muffin cups. Bake for the time listed on the cake mix box.
• 5. Remove cupcakes and let them cool completely.
• 6. While the cupcakes are cooling, empty the contents of the frosting into a medium sized bowl. Add the 1 1/2 teaspoons of the peppermint extract and mix well.
• 7. Once the cupcakes have cooled, frost them and decorate with various peppermint flavored candies.

PEPPERMINT CUPCAKES

Steps:

• Place the candy canes in a food processor or blender and grind to a fine powder.
• Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
• Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
• Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
• Once cupcakes are removed from oven cool them completely.
• While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
• Frost cooled cupcakes and enjoy, or store in an airtight container.