The Creativity Exchange

Triple Chocolate Peppermint Stick Cupcakes with White Chocolate Frosting

Food· Recipes· Uncategorized

We need some chocolate… All of us.. All of this holiday decorating and crafting has earned us a yummy cupcake! It’s hard work spreading all that Fa La La! We need the sugar rush to see us through to the end, right? I got your back. Break time!

I’ve made this recipe super easy for us and I have even consulted my expert amazing cake baker neighbor Glenda {again} to make these cupcakes extra yummy!   These cupcakes while made with doctored up ready-made frosting and box cake mix will knock your socks off and you would never know that they are totally homemade!  Especially the frosting, which will now become my standard frosting for all cupcakes from this day forward!  Thank you Glenda!!

Ok, no time to waste let’s get right to the recipe {and the chocolate}!!

Triple Chocolate Peppermint Stick Cupcakes with White Chocolate Buttercream Frosting

 

Ingredients:

1 Box Betty CrockerTriple Chocolate Fudge Cake Mix
4 eggs
1-1/3 Cup Buttermilk
1/2 Cup melted butter cooled
Cupcake liners
Mini Peppermint sticks

1 Container of Duncan Hines White Buttercream Frosting
1/2 Cup of Ghiradelli white chocolate chips chopped almost to a powder
1 Cup powdered sugar

My cake baker neighbor Glenda always substitutes buttermilk with box cake mixes for the same amount of water and she substitutes melted real butter (cooled) for the oil. She is so right, it makes a HUGE difference and it makes the texture more like homemade. She also adds one more egg than what the box mix calls for. This is such great information to know because it really does make a big yummy difference and makes box mixes taste homemade!

Begin by preheating oven to 350 degrees. Mix cake mix according to box and doing the substitutions above. I was able to get 23 cupcakes out of the mix:

I baked my cupcakes exactly 28 minutes and they were perfect. Let cupcakes completely cool.

Mix the ready made buttercream frosting in a mixer with the powdered sugar (to stiffen) and 1/2 cup of the finely chopped white chocolate chips.

For the white chocolate chips, I chopped for as long as I could until I got them almost like grated parmasaen cheese. It doesn’t have to be completely powder but as fine as you can get it:

Mix with the mixer on high for one minute.

Next, put a handful of peppermint sticks into a bag and cover with a dishtowel. Use a tenderizer mallet or rolling pin and crumble your peppermint until it becomes almost a powder:

Next, since I don’t have one of those fancy icing thingies, I have always made my own by putting the icing in a ziploc bag and snipping the end:

After you are done frosting the cupcakes, sprinkle the pepermint flakes onto each cupcake. When you are ready to serve, you can add a small pepermint stick (do not add until ready to serve because the pepermint stick will kind of melt with the moisture in the frosting):

These cupcakes turned out absolutely so delicious and something wonderful happened by mixing the ready made frosting, white chocolate and powdered sugar. This frosting is really out of this world! When I first tasted it right after I mixed it, I thought it was too sweet. But something happened after about an hour (I guess the white chocolated melded into everything else) and it really became such a fantastic icing and from here on out, I will make this frosting for my cupcakes!


Well friends, enjoy your weekend and treat yourself to a little break and also a cupcake or two! Remember, you need to energy!!

Have a wonderful weekend and I will back shortly with some homemade gift ideas for the holidays.

Cheers!
Cyndy

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Comments

  10. carolinaheartstrings says

    Those look fantastic and the best combination of flavors! Come visit us. We have some terrific recipes this week. Pretzel Heath Bark and be sure to register to win our party dress giveaway. Today is the last day! Look for the Shabby Apple post.

    Reply

  11. Kii-ru says

    OH MY WORD. Cute, chocolate, mint and Christmas all in one yummy treat?!?!!

    DO WANT. I will be making me some of these, thank you ever so much for sharing!!!! ^____^

    Reply

  17. Alane says

    Hey Cyn! I made these tonight for a get together I am having tomorrow and Thursday…and stumbled upon another tip!
    Because I was making both large and mini cupcakes, I decided to put the cake batter in a ziplock bag and “pipe” the cake mix into the cupcake pans like you do the icing. This was AWESOME! I always slosh extra mix onto the sides of the pan when I use a spoon or attempt to pour it into the individual pans but with this method, you “pipe” in exactly the amount you need and there’s NO MESS! It worked great for both small and large cupcakes. I also LOVE the substitutions you suggested. The cupcakes are deelish!
    Thanks for sharing all your wonderful ideas and recipes…!!!

    Reply

    • Cyndy says

      That is brilliant Alane! What a GREAT idea! I do the same thing and I never know if you should spoon it in or try and pour and I get it everywhere! Thank you, thank you! Enjoy the cupcakes, you will LOVE them! Don’t forget to wait until you serve to add the little candy canes, otherwise the moisture in the frosting will make them melt down some. Big hugs girl!

      Reply

  18. Claire says

    I made these tonight for the family and they were a big hit! I used the Andes Peppermint mints to stick in the cupcake rather than a mini candy cane.

    Just a note, I used the large scoop from Pampered Chef to fill the cupcake liners with the batter. No mess!

    I (recently found and) love, love, love your blog! You’ve got great ideas and I’m having a great time putting them to use!

    Reply

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