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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
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 1/4 cup water
  • 1/3 cup canola oil
  • 1 bottle (1 ounce) red food coloring
  • 1 cup 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 in 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 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.
Nutrition Facts
1 cupcake (calculated without garnishes): 450 calories, 20g fat (10g saturated fat), 52mg cholesterol, 255mg sodium, 66g carbohydrate (56g sugars, 0 fiber), 4g protein.

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