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1
Preheat oven to 350.
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2
Line 24 cupcake tins with paper liners; set aside.
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3
In a lg mixing bowl, combine cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs.
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4
Blend with electric mixer on LOW for 30 seconds; scrape sides with rubber scraper.
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5
Increase mixer speed to MEDIUM and beat for 2 minutes, scraping sides if necessary.
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6
Batter should look thick and well-combined.
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7
Fold in chocolate chips.
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8
Spoon or scoop 1/3 c batter into each prepared cupcake cup, filling each 3/4rds full.
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9
Bake for 18-20 minutes until they spring back when lightly touched w/ your finger.
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10
Remove from oven and cool in pans for 5 minutes on wire rack.
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11
Run knife around each cupcake and gently lift from the pan using the knife, grasping gently w/ fingertips.
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12
Cool on wire rack for 15 minutes before frosting.
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13
FROSTING:.
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14
Place white chocolate in a small glass bowl in the microwave oven on HIGH power for one minute.
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15
Remove and stir with wooden spoon or rubber scraper until smooth.
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16
Set aside to cool.
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17
In a large mixing bowl, combine cream cheese and butter; beating with electric mixer on LOW speed for about 30 seconds til well-combined.
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18
Add cooled white chocolate and blend on LOW speed for appx 30 seconds until well-combined.
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19
Add peppermint extract and 2 cups confectioners sugar; blend on LOW speed until well-combined, appx 30 seconds; increase mixer speed to MEDIUM and beat til the frosting is fluffy, appx 1 minute, adding upto 1/2 c additional confectioners sugar if necessary to make it a spreadable consistency.
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20
ICE cupcakes by placing a heaping tablespoon of frosting on each cupcake, swirling to spread with a short metal spatula, covering the tops of each cupcake.
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21
Place in frig for appx 20 minutes until the frosting sets.
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22
OPTIONAL: Before chilling, sprinkle tops of frosted cupcakes w/ crusted pepperment candies.
