Peppermint Red Velvet Cupcakes Recipe
- 1 package German chocolate cake mix (regular size)
- 1 cup (8 ounces) sour cream
- 3 large 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator. Yield: 2 dozen.
1 cupcake (calculated without garnishes): 450 calories, 20g fat (10g saturated fat), 52mg cholesterol, 255mg sodium, 66g carbohydrate (56g sugars, 0 fiber), 4g protein.
Reviews for Peppermint Red Velvet Cupcakes
"I made these for a co-worker for her birthday. Eliminated the peppermint as she was not a big fan of peppermint. For the frosting I used vanilla extract and a bag of white baking chips that I had on hand. The frosting was one of the best I ever made, very smooth and creamy. The frosting recipe makes a lot though, I could have frosted another 12 cupcakes and still had plenty left over. Thanks so much for the recipe. I'm making a marble cake for another co-worker and using same frosting and sub. semi-sweet chocolate chips. Should be YUMMY!!!"
"I've made this 3 times this week! I used a Duncan Hines Red Velvet cake mix, hence eliminating a need for the red food coloring, and added peppermint extract to the cake batter. I piped on the wonderful frosting, sprinkled crushed candy canes over the frosting and stuch a mini candy cane on top. They were served at a Christmas luncheon at the school where I work. My daughters each had a tray to share with coworkers at their offices, too. Also, shared your recipe all around. These will be on my Christmas baking list, from now on!!ToniGommy of 5"