Peppermint Mocha Frosted Candy Cane Cupcakes Recipe

Name: Peppermint Mocha Frosted Candy Cane Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White swirl:; 1 box Baker's Corner White Cake Mix, prepared using:; 1 1/4 cups water; 1/3 cup Carlini Vegetable Oil; 3 Goldhen Large Eggs; Red swirl:; 1 box Baker's Corner Devil's Food Cake Mix, prepared using:; 1 1/3 cups water; 1/2 cup Carlini Vegetable Oil; 1 ounce red food coloring; 3 Goldhen Large Eggs; Frosting:; 2 cups Baker's Corner Powdered Sugar; 8 ounces Friendly Farms Cream Cheese; 3 tablespoons Baker's Corner Baking Cocoa; 4 tablespoons strong brewed coffee; 1 tablespoon Countryside Creamery Unsalted Butter, softened; 1/4 teaspoon Stonemill Essentials Vanilla Extract; 6 tablespoons Bob's Candy Canes, ground (about 8 whole candy canes); 1 cup Friendly Farms Heavy Whipping Cream

Servings: persons

White swirl:
1 box Baker's Corner White Cake Mix, prepared using:
1 1/4 cups water
1/3 cup Carlini Vegetable Oil
3 Goldhen Large Eggs
Red swirl:
1 box Baker's Corner Devil's Food Cake Mix, prepared using:
1 1/3 cups water
1/2 cup Carlini Vegetable Oil
1 ounce red food coloring
3 Goldhen Large Eggs
Frosting:
2 cups Baker's Corner Powdered Sugar
8 ounces Friendly Farms Cream Cheese
3 tablespoons Baker's Corner Baking Cocoa
4 tablespoons strong brewed coffee
1 tablespoon Countryside Creamery Unsalted Butter, softened
1/4 teaspoon Stonemill Essentials Vanilla Extract
6 tablespoons Bob's Candy Canes, ground (about 8 whole candy canes)
1 cup Friendly Farms Heavy Whipping Cream

1
Preheat oven to 350u00b0 and line 3 dozen cupcake cups with cupcake liners.
2
Prepare cake mix colors according to the directions on the packaging. For the red Devil's food cake, whisk in the food dye coloring.
3
To create a swirled cupcake: Fill 18 cupcake liners with 1 tablespoon red batter. Then follow with 1 tablespoon white batter. Then follow with 1 tablespoon red batter. Repeat this step starting with the white batter for the remaining 18 cupcakes.
4
Bake 20 minutes until toothpick comes out clean when inserted into a cupcake, or if pressed down on, it springs back.
5
Allow to cool at least 15 minutes before frosting.
6
In a bowl cream together the powdered sugar, cream cheese, baking cocoa, coffee, butter, vanilla extract and ground candy cane. Reserve in refrigerator.
7
In another bowl, whisk the heavy whipping cream until it reaches stiff peaks. Chill in the refrigerator for 5 minutes. Once the heavy whipping cream has chilled, fold it into the creamed mixture with a spatula. If the mixture does not hold its shape, re-whisk it to stiff peaks.
8
Frost each cupcake once they have chilled. Sprinkle with leftover ground candy canes. Refrigerate.

1383

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: White swirl:, 1 box Baker's Corner White Cake Mix, prepared using:, 1 1/4 cups water, 1/3 cup Carlini Vegetable Oil, and more.

Yes, Peppermint Mocha Frosted Candy Cane 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.

Peppermint Mocha Frosted Candy Cane Cupcakes

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