What can make four teenage kids come running to help cook in the kitchen? I’ll give you a guess – it involves chocolate.

Chocolate Cupcakes with Whipped Peppermint Frosting

As promised in yesterday’s Sweet Asian Holiday Chex Mix Snack post, I mentioned that I would share another holiday treat. Today, I’m back with one of my kids favorite treats, cupcakes. But not just any cupcakes, mini Chocolate Cupcakes with Whipped Peppermint Frosting.

This recipe has become a family  at our house and has become one of the most requested desserts – ever. In fact, the kids love this recipe so much that they will sacrifice time on their electronics to help me make it. Any recipe that can get my family working together, especially teenagers, is a winning recipe in my book. My oldest son even made these cupcakes on his own to bring to a graduation party this year. Amazing, right?

Chocolate Cupcakes with Whipped Peppermint Frosting

Chocolate Cupcakes with Whipped Peppermint Frosting

Before you start making these cupcakes, you’ll need the ingredients for this recipe. To make your shopping trip easier, I’ve created a printable Winco shopping list.

Chocolate Cupcakes with Whipped Peppermint Frosting Shopping ListChocolate Cupcake

Betty Crocker Cupcake Ingredients

Making these cupcakes is super easy, especially with helpers in the kitchen. There are three parts to this cupcake – the cupcake, filling, and whipped frosting, which is perfect to divide up between the kids. The first part is to make the chocolate cupcake. I like using Betty Crocker Super Moist Devil’s Food Cake Mix because it creates an extra fluffy cupcake with rich chocolate flavor. I also add sour cream, hot chocolate mix, and milk to give it a little something extra.

Filling (optional)

Chocolate cupcake filling

This part is optional and you really don’t need it, but I like to add a little surprise in the middle of the cupcake. All it is butter, shortening, milk, vanilla, and powdered sugar. You can even add food coloring to make it extra special. Place this in the refrigerator until the cupcakes are ready to be filled.

Filling the cupcakes

When the cupcakes are still warm, core the middle with a cupcake corer. Let the cupcakes cool before filling the centers. Replace the core. The cupcakes can now be stored for a few days in the refrigerator or you can move on to frosting and eating.

Whipped Peppermint Frosting

Whipped peppermint frosting

When the cupcakes are cooled, I have my youngest daughter make the whipped peppermint frosting. Do not make the frosting more than an hour ahead of time, this has to made fresh. To make the frosting, she starts with an ice cold bowl – we place a glass bowl into another bowl that is filled with ice. Then, she beats the peppermint frosting ingredients until it holds peaks.

Chocolate cupcake frosting

Frost the cupcakes and top with crushed candy cane chips (optional).

Chex and Betty Crocker #WinCoCheerChocolate cupcakes with whipped peppermint frosting disappearing

These mini cupcakes are perfect as party snacks, a fun holiday dessert, or a just because ‘I love you’ treat. Serve and watch the mini cupcakes disappear!

Chocolate Cupcakes with Whipped Peppermint Frosting

Chocolate Cupcakes with Whipped Peppermint Frosting

Yield: 48
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Moist chocolate cupcakes with whipped peppermint frosting.



  • 1 box Betty Crocker Super Moist Devil's Food Cake Mix
  • 1/2 cup hot chocolate mix
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sour cream
  • 2 tsp. vanilla


  • 1/4 cup unsalted butter
  • 1/4 cup shortening
  • 2 cups confectioner's sugar
  • 3 T. milk
  • 1 tsp. vanilla extract


  • 4 cups heavy whipping cream
  • 2 cups confectioner's sugar
  • 3 tsp. peppermint extract
  • Optional - 2-3 candy canes, crushed



Step 1. Preheat oven to 350ºF. (My oven runs hot and I preheat to 325°F)Combine cake mix and hot chocolate in a large bowl. Add in the milk, eggs, oil, sour cream, and vanilla. Blend on medium speed till well combined. Line cupcake pan with 2" mini cupcake liners and fill each with 2T. of mix. Place pan in oven and bake for 10 - 12 minutes. If you are using the standard size liners, you’ll need to increase your bake time to 14-16 minutes. Let cupcakes cool completely. Core center of cupcakes and set aside.


Step 2. Filling is optional and can be skipped. It will fill about 36 mini cupcakes. Blend together softened butter, shortening, milk, salt, and vanilla extract. Add in powdered sugar. Blend till smooth and creamy. Pipe filling into cored cupcakes.


Step 3. Take the large glass bowl and fill with ice. Place the another bowl into the bowl with ice. This will be used to whip the frosting. Split the whipping cream ingredients in half and do two batches of frosting. Pour heavy whipping cream and confectioners sugar into cold mixing bowl. Whip on high until stiff peaks form. Add peppermint extract and whip until incorporated. Place whipped cream into a pastry bag and frost cupcakes. Serve.

Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 117mgCarbohydrates: 24gFiber: 0gSugar: 18gProtein: 2g

Did you make this recipe?

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  1. Thank you for joining us this week at The Wednesday Showcase Party! Yum! I actually have brownies in the oven at this moment that are going to get a peppermint cream cheese frosting on them! The chocolate and peppermint are so perfect together!

  2. You have shared my favorite homemade party snack! Those cupcakes look luscious. I’d love to have one with my coffee this morning to celebrate December the 1st! Cupcakes with filling are always the best!

  3. I love this promotion. It is so important to take time to give back and I love the tags that they have available.