Chocolate Peppermint Holiday Cupcakes Recipe
The perfect holiday recipe with chocolate and peppermint as the defining flavors.
Servings 24 people
- Betty Crocker Super Moist Chocolate Fudge Cake Mix
- 3 eggs
- 1 ⅓ Cups Water
- ½ cup vegetable oil
- ½ bag of Peppermint Oreos crushed
- 1 cup butter at room temperature
- ⅓ cup Peppermint Mocha Creamer
- ¼ cup heavy cream
- 3 cups confectioners sugar
Preheat oven to 350 F and line cupcake trays with cupcake liners.
Crumble ½ bag of Peppermint Oreos and place in the bottom of each cupcake liner to give the cupcake a cookie bottom.
Mix the Chocolate Fudge Cake mix with 3 eggs, 1 ⅓ cups of water and ½ cup vegetable oil.
Place the cake mix on top of the crumbled oreos in each cupcake liner.
Bake at 350 F for 20 - 24 minutes.
While the cupcakes bake beat the butter and then add in the creamer, cream and confectioners sugar.
Frost the cupcakes and sprinkle with the smashed peppermint candies.
Calories: 1794kcal | Carbohydrates: 362g | Protein: 18g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 573mg | Sodium: 233mg | Potassium: 234mg | Sugar: 353g | Vitamin A: 1587IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg