Oh yes…. that time of the year has arrived, Christmas baking time!!! I seriously love peppermint flavored treats and so I figured this is a great way to kick off the season.
I am sitting here typing up this recipe in front of my gorgeous Christmas tree and the first snow storm of the year is in progress. I am filled with the Christmas Spirit! I already have some shopping done thanks to a Black Friday miracle at Best Buy. I find myself having a hard time finding gifts for all the wonderful people in my life who just buy themselves everything they want. I usually have all sorts of creative ideas, I should start thinking outside the box again! This is also the first year for me to buy a gift for a baby! I really want to find something special for my newborn nephew, meaning something special that his parents will love since he literally couldn’t care less.
This is my classic chocolate cupcake recipe. It is so hard to find a cupcake that is both fluffy and super moist….and boy does this deliver on both! I can’t say this enough that it is so important to scrape down the sides of the bowl to ensure that your batter is evenly mixed.
I am so in love with this frosting! I took these cupcakes to a Black Friday potluck and one of my friends said it’s her favorite frosting I have ever made! High praise! And I agree with her, the frosting is smooth and creamy with almost a whipped texture. And the pieces of peppermint chips add some great texture and the perfect amount of peppermint pop!
Makes 24 Cupcakes
- 1 Box Chocolate Fudge Cake Mix
- 1 Package Jello Instant Chocolate Pudding
- 1/2 Cup Milk
- 1/2 Cup Vegetable Oil
- 1 Cup Sour Cream
- 4 Eggs
- 2 tsp Vanilla Extract
- 6 oz Mini Chocolate Chips
- 1 1/2 Cup Salted Butter, softened
- 1 tsp Vanilla
- 2 1/2- 3 Cups Powdered Sugar
- 8 oz Baking White Chocolate
- 1 cup Andes Peppermint Crunch Baking Chips
- 1 Tbsp Heavy Cream
To make Cupcakes:
Preheat oven to 350 degrees.
To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add oil and milk. Mix well. Add eggs, vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. Mix in the chocolate chips. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.
Line cupcake pan with cupcake papers. Fill each cup about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.
To make Frosting:
In a microwave safe bowl melt the white chocolate in 30 second increments stirring in between each round until completely melted. Let it cool slightly.
In a stand mixer beat the butter until smooth. Add 1 cup powdered sugar and vanilla. Mix completely. Slowly add the white chocolate with the mixer on low. Slowly add the rest of the powdered sugar until you get the consistency and taste you desire. Add the cream. Beat on medium for 2-3 minutes to get that light and fluffy whipped texture. Mix in the peppermint candies
I had to forgo the frosting tip for these due to the candy bits, but you can either spread it on with a spatula or just off a wide tip on a piping bag.