Chocolate Candy Cane Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/3 cup Cocoa powder, unsweetened
  • 1 box Devil's food cake mix
  • 3/4 tsp Peppermint extract
  • 2 cup Powdered sugar
  • 4 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 3/4 cup Buttermilk
  • 2 tbsp Milk
  • 1/2 cup Oil or melted butter
  • 3/4 cup Sour cream

Found on yourcupofcake.com

Ingredients

• 1 box devils food cake mix
• 3 eggs
• 1/2 C. oil or melted butter
• 3/4 C. sour cream
• 3/4 C. buttermilk
• 2 tsp. vanilla extract
• 1 C. butter, softened
• 1/3 C. unsweetened cocoa powder
• 2 tsp. vanilla extract
• 3/4 tsp. peppermint extract (more if you like it really minty!)
• 2-4 Tbsp. milk
• 2-3 C. powdered sugar, as needed

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. In a large bowl, combine cake mix (I sift mine to remove any lumps), eggs, oil, sour cream, buttermilk and vanilla extract until smooth.
• 3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
• 4. Let (it go...let it go) cool.
• 5. Chocolate Peppermint Frosting: Beat butter until smooth. Add cocoa powder, vanilla extract and peppermint extract and beat again. Add 2 tablespoons milk and 1 cup powered sugar. Continue to add more powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick or stiff!
• 6. Pipe onto cooled cupcakes and top with crushed candy canes for color and crunch!