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1
To make cupcakes - Allow eggs and butter to stand at room temperature for 30 minutes.
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2
Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside.
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3
In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
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4
Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds.
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5
Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well mixed, scraping side of bowl frequently.
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6
Beat on medium speed for 2 minutes more.
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7
Gradually add egg, beating well.
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8
Beat in peppermint extract.
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9
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
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10
Stir in chocolate pieces.
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11
Spoon batter into prepared muffin cups, filling each about 2/3 full.
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12
Bake for 12 to 15 minutes or until a toothpick inserted near centers comes out clean.
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13
Cool cupcakes in muffin cups on wire racks for 5 minutes.
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14
Remove cupcakes from muffin cups.
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15
Cool completely on wire racks.
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16
To make frosting - Place chocolate pieces in a medium microwave-safe bowl.
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Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once.
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Stir in milk; cool.
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19
Fold in 1/4 cup thawed, frozen light whipped dessert topping.
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20
Fold in another 1 1/4 cups thawed, frozen light whipped dessert topping.
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21
To make Peppermint Bark - Place dark chocolate in a small microwave-safe bowl.
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Microwave, uncovered, on 50% power (medium) for 1 to 1-1/2 minutes or until melted and smooth, stirring once.
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23
Pour chocolate onto a piece of waxed paper.
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24
Using a rubber spatula spread chocolate thinly to make an 8-inch circle.
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25
Sprinkle chocolate with peppermint candies.
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26
Let stand until set.
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27
Break up into shards.
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28
Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes.
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29
If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
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30
Variation - Dark Chocolate-Peppermint Layer Cake: Prepare cake batter as directed in Steps 1 and 2.
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31
Grease and lightly flour two 8x1 1/2-inch round cake pans.
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Divide batter between pans, spreading evenly.
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Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean.
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34
Cool in pans on wire racks for 10 minutes.
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35
4.
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36
Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes.
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37
If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
