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
