Why You’ll Love This Recipe
These cupcakes are incredibly easy to make, starting with a Devil’s Food cake mix and incorporating Andes Peppermint Crunch Baking Chips for a refreshing twist. The combination of rich chocolate and cool peppermint creates a harmonious balance that’s sure to impress your family and friends.
Ingredients
- 1 package (18.25 oz.) Devil’s Food cake mix (plus eggs, oil, and water as per package directions)
- 1 package (10 oz.) Andes Peppermint Crunch Baking Chips
- 1 container (16 oz.) white ready-to-spread frosting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven according to the cake mix package instructions.
- Prepare the cake mix batter as directed on the package.
- Fold in 1 cup of Andes Peppermint Crunch Baking Chips, reserving the remaining chips for topping.
- Line cupcake pans with foil baking cups and divide the batter evenly among them.
- Bake according to the cake mix package directions.
- Allow cupcakes to cool in the pans for 15 minutes, then transfer to cooling racks to cool completely.
- Frost each cupcake with approximately 1 tablespoon of white frosting and sprinkle with 2 teaspoons of the reserved peppermint chips.
Servings and Timing
- Yield: 24 cupcakes
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes (as per cake mix package)
- Total Time: Approximately 45 minutes
Variations
- Mint Chocolate Chip: Substitute the white frosting with chocolate frosting for a richer flavor.
- Holiday Twist: Add a few drops of red or green food coloring to the frosting for festive occasions.
- Double Mint: Use a mint-flavored frosting to enhance the peppermint experience.
Storage/Reheating
- Storage: Place cupcakes in an airtight container and store at room temperature for up to 3 days.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.
FAQs
How can I make these cupcakes from scratch instead of using a cake mix?
You can prepare your favorite homemade Devil’s Food cake batter and incorporate the peppermint chips as directed.
Can I use regular chocolate chips instead of peppermint chips?
Yes, but you’ll miss the signature minty flavor. Consider adding a teaspoon of peppermint extract to the batter if using regular chocolate chips.
Is it necessary to use foil baking cups?
Foil baking cups help retain moisture and structure, but regular paper liners will also work fine.
Can I use homemade frosting instead of store-bought?
Absolutely! A homemade buttercream or cream cheese frosting would pair wonderfully with these cupcakes.
How do I prevent the peppermint chips from sinking to the bottom?
Toss the chips in a little flour before folding them into the batter to help distribute them evenly.
Can I make mini cupcakes with this recipe?
Yes, adjust the baking time to 10-12 minutes, or until a toothpick comes out clean.
What if I can’t find Andes Peppermint Crunch Baking Chips?
Crushed peppermint candies or candy canes can be used as a substitute.
How can I make the frosting less sweet?
Mix the store-bought frosting with a bit of cream cheese to tone down the sweetness.
Can I add food coloring to the frosting?
Yes, adding a few drops of red or green food coloring can make the cupcakes more festive.
How do I store leftover frosting?
Leftover frosting can be refrigerated in an airtight container for up to a week.
Conclusion
These Andes Peppermint Crunch Cupcakes are a delightful blend of rich chocolate and refreshing peppermint, making them perfect for any celebration or just a sweet indulgence at home. With simple ingredients and straightforward steps, you’ll have a batch of delicious cupcakes ready to impress.
fluffy Andes Peppermint Crunch Cupcakes
- Total Time: 45 minutes
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
Indulge in moist and fluffy Andes Peppermint Crunch Cupcakes, filled with rich chocolate and a burst of minty freshness. Topped with creamy white frosting and sprinkled with peppermint chips, these festive cupcakes are perfect for any celebration or casual treat.
Ingredients
- 1 package (18.25 oz.) Devil’s Food cake mix (plus eggs, oil, and water as per package directions)
- 1 package (10 oz.) Andes Peppermint Crunch Baking Chips
- 1 container (16 oz.) white ready-to-spread frosting
Instructions
- Preheat the oven as per cake mix package instructions.
- Prepare the cake mix batter according to package directions.
- Fold in 1 cup of Andes Peppermint Crunch Baking Chips, reserving the remaining chips for garnish.
- Line cupcake pans with foil baking cups and evenly divide the batter.
- Bake as directed on the cake mix package.
- Cool cupcakes in pans for 15 minutes, then transfer to a cooling rack to cool completely.
- Frost each cupcake with 1 tablespoon of white frosting and sprinkle with 2 teaspoons of reserved peppermint chips.
Notes
- For mini cupcakes, reduce baking time to 10-12 minutes.
- Toss peppermint chips in a little flour before mixing into the batter to prevent sinking.
- Customize the frosting by mixing in cream cheese or adding food coloring for festive flair.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American