Festive Red Velvet-Peppermint Cupcakes – a delicious recipe with red velvet cake mix, Chocolate, peppermint, peppermint candies, PHILADELPHIA Cream Cheese, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix, chopped chocolate and peppermint extract into batter before spooning into prepared muffin cups, and sprinkling batter evenly with half the crushed candies before baking.
2
Cool.
3
Beat cream cheese and butter in large bowl with mixer until blended.
4
Gradually beat in sugar.
5
Whisk in COOL WHIP.
6
Spoon 1-1/2 cups cream cheese frosting into freezer-weight resealable plastic bag; seal bag.
7
Cut 1 small corner off bottom of bag.
8
Insert tip of bag into top of each cupcake to pipe about 1 Tbsp.
9
frosting into center of cupcake.
10
Spread cupcakes with remaining frosting.
11
Garnish with remaining crushed candies just before serving.
1133
kcal
Calories
71
g
Fat
116
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. (2-layer size) red velvet cake mix, 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped, 1 tsp. peppermint extract, and more.
Yes, Festive Red Velvet-Peppermint Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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