Peppermint Hot Chocolate Cupcakes
Jessy Freimann, The Life Jolie
box of chocolate cake mix
of your favorite hot chocolate mix
I used 6 1 ounce packets
of warm water
of vegetable or canola oil
I've used large and it still came out wonderful
Andes Creme de Menthe baking chips
Red and green sugar sprinkles
Red and white paper straws
cut into thirds (optional)
Preheat the oven to 325 degrees and line a muffin tin with paper cupcake liners.
In a large bowl with an electric mixer, beat together cake mix, hot chocolate mix, water, oil, eggs and 1 1/2 teaspoons peppermint extract until just combined.
Fold in the peppermint baking chips.
Fill the cupcake cups 3/4 of the way. (an ice cream scoop works great for this).
Bake 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
In a large, cold metal bowl and using an electric mixer, whip together heavy cream, powdered sugar and remaining peppermint extract until it forms fluffy, slightly stiff peaks.
Pipe whipped cream onto the tops of the cupcakes.
Sprinkle with red and green sugar sprinkles and place a straw into each cupcake at a diagonal angle.
It's best to serve these right away. Freshly whipped cream holds up decently in the refrigerator for a few days but is best right away.
Peppermint Hot Chocolate Cupcakes https://www.yellowblissroad.com/peppermint-hot-chocolate-cupcakes/