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Peppermint Red Velvet Cupcakes

 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


  • 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
  • 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


  • 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

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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.
Nutritional 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.