Chocolate Cupcakes with Whipped Peppermint Frosting

Serves	48
Prep time	30 minutes
Cook time	40 minutes
Total time	1 hours, 10 minutes
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold

Cupcakes and filling can be made ahead of time and stored in the refrigerator for several days before frosting. Frosting can be made a few hours before needed, but may need to be re-whipped. It's best to make the frosting right before serving - takes about 15 minutes to make the frosting and frost cupcakes.

Ingredients

Cupcake

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 cups sour cream
2 teaspoons vanilla

Filling (optional)

1/4 cup butter
1/4 cup shortening
2 cups confectioners sugar
3 tablespoons milk
1 teaspoon vanilla extract

Frosting

4 cups heavy whipping cream
2 cups confectioners sugar
3 teaspoons peppermint extract
candy canes (crushed - optional)

Note

Tasty and moist Chocolate Cupcakes with Whipped Peppermint Frosting. Cupcakes can be made a few days ahead to save time.

Directions

Cupcake
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.
Filling
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.
Frosting
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.