I adapted this recipe from one I found in a magazine at Christmas time. They are delicious and a very festive dessert for holiday parties! You can use any boxed chocolate cake mix, I just listed my favorite. Just be sure to follow the directions on the box of whatever brand you use. Allow extra time for cooling the cupcakes.
- Ready In:
- 12 candy canes
- 1 (18 1/4 ounce) box of duncan hines moist deluxe devil's food cake mix
- 1 1⁄3 cups water
- 1⁄2 cup vegetable oil
- 3 large eggs
- 1⁄4 teaspoon peppermint extract
- 16 ounces vanilla frosting
- 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.
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Loved the cool taste of the peppermint and who can go wrong with chocolate! These would be great for a baby shower for someone having a girl or for Christmas time. I was looking for a way to use a box of candy canes I picked up at the end of the holiday or that ingredient would be hard to find year round. My icing was a bit thick so I might add more of the candy cane mixture to the batter next time.
We loved these! All I could really find to use in place of candy canes were Altoid mints crushed finely in my food processor. It worked well; it made the cupcakes and frosting very minty and refreshing! I used my own homemade buttercream frosting with the peppermint powder folded in. Thank you for posting! Made for PAC Spring 2010.