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Peppermint Red Velvet Cupcakes

I dress up a boxed cake mix by stirring in sour cream, red food coloring and chocolate chips. A white chocolate and cream cheese frosting—sprinkled with crushed mints—is the crowning touch.—Donna Bardocz, Howell, Michigan

24 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

1 package German chocolate cake mix (regular size)
1 cup (8 ounces) sour cream
3 eggs
1/4 cup water
1/3 cup canola oil
1 bottle (1 ounce) red food coloring
1 cup (6 ounces) miniature semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) reduced-fat cream cheese
12 ounces white baking chocolate, melted
2 teaspoons peppermint extract
7 cups confectioners' sugar
White chocolate curls and crushed peppermint candies, optional

Directions

In a large bowl, combine the cake mix, sour cream, eggs, water, oil
and food coloring; beat on low speed for 30 seconds. Beat on medium
for 2 minutes. Fold in chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
For frosting, in a large bowl, beat butter and cream cheese until

2 of 2

Peppermint Red Velvet Cupcakes (continued)

Directions (continued)

fluffy. Beat in melted white chocolate and extract. Beat in
confectioners' sugar until smooth.
Frost cupcakes. Sprinkle with chocolate curls and peppermint candies
if desired. Store in the refrigerator. Yield: 2 dozen.

Nutrition Facts: 1 cupcake (calculated without garnishes) equals 450 calories, 20 g fat (10 g saturated fat), 52 mg cholesterol, 255 mg sodium, 66 g carbohydrate, trace fiber, 4 g protein.