What can make four teenage kids come running to help cook in the kitchen? I’ll give you a guess – it involves chocolate.
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
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.
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.
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.
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
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.
Frost the cupcakes and top with crushed candy cane chips (optional).
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!
- 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.
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Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Good Cook 3-Piece Mixing Spoons Set
McCormick Culinary Pure Peppermint Extract, 16 fl oz
Wilton Recipe Right Muffin Pan Multipack, 12-Cup (2-Pk.), Assorted
Caperci Standard Natural Cupcake Liners 500 Count, No Smell, Food Grade & Grease-Proof Baking Cups Paper
Norpro Cupcake Corer, 2 sizes, 3 Piece Set
Lord Eagle Hand Mixer Electric, 400W Power handheld Mixer
Superior Glass Mixing Bowls with Lids - 8 Piece Mixing Bowl Set with BPA- Free lids
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