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Peppermint Red Velvet Cupcakes

Total Time

Prep: 25 min. Bake: 20 min. + cooling

Makes

2 dozen

I dress up a boxed cake mix by stirring in sour cream, red food coloring and chocolate chips. A white chocolate and cream cheese frosting—sprinkled with crushed mints—is the crowning touch.—Donna Bardocz, Howell, Michigan

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 1/4 cup water
  • 1/3 cup canola oil
  • 1 bottle (1 ounce) red food coloring
  • 1 cup miniature semisweet chocolate chips
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 12 ounces white baking chocolate, melted
  • 2 teaspoons peppermint extract
  • 7 cups confectioners' sugar
  • White chocolate curls and crushed peppermint candies, optional

Directions

  1. In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth.
  4. Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator.

Nutrition Facts

1 cupcake (calculated without garnishes): 450 calories, 20g fat (10g saturated fat), 52mg cholesterol, 255mg sodium, 66g carbohydrate (56g sugars, 0 fiber), 4g protein.

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