These cupcakes were a huge hit at my horseback riding club's holiday party. I made eggnog cupcakes for another holiday party earlier in the week, so I wanted to do something different for this one.
If you've seen my other cupcake recipes, you'll know my approach is a bit formulaic: boxed mix + filling + homemade frosting. I used the same approach here with a chocolate cake mix, peppermint cream frosting, and a buttercream. I also topped the cupcakes with crushed candy canes.
I use an apple corer to take the centers out of the cupcakes before filling. The post for my Boston Cream Pie Cupcakes has step by step photos that include removing the centers for filling.
If you need more chocolate+mint dessert inspiration, check out this Andes Mint Cookie recipe from Savory Experiments.
Chocolate Peppermint Cupcakes
Equipment
- Apple corer to remove centers of cupcakes for filling
- Piping bag with metal tip
Ingredients
- 1 box Duncan Hines Devil's Food cake mix
- 3 eggs or # on box if you use a different brand cake mix
- 1 cup water or amount on box if you use a different brand cake mix
- ⅓ cup vegetable oil or amount on box if you use a different brand cake mix
Filling
- 1 box instant vanilla pudding mix
- 2 cups half & half
- ¾ teaspoon peppermint extract
Frosting & Topping
- 2½ sticks unsalted butter softened/room temperature
- 1 teaspoon vanilla
- 3¾ cups powdered sugar
- 2 tablespoon half & half
- 1 pinch salt
- crushed candy canes for topping
Instructions
- Preheat oven to 350℉.
- Bake cupcakes per package instructions. Recommended: Check cupcakes at the minimum baking time per the box to see if they're done. Baking the cupcakes just enough to be done is the key to their fluffiness!
- Allow cupcakes to cool completely. Filling and frosting can be made while the cupcakes are cooling.
- Make the filling by beating half & half and pudding mix together for 2 minutes. Set aside filling in the fridge.
- Make buttercream by beating together all ingredients. Beat at a high speed for a few minutes. Set aside.
- Use apple corer to remove centers of the cupcakes.
- Transfer filling to a piping bag with a large tip. Fill each cupcake with filling.
- Add frosting to a piping bag. Frost each cupcake.
- Top with crushed candy canes.
