Chocolate Candy Cane Cupcakes

Rich chocolate cupcakes topped with chocolate peppermint frosting and crushed candy canes make for the perfect Christmas cupcake

1 box devil's food cake mix

3 eggs
1/2 C. oil or melted butter
3/4 C. sour cream
3/4 C. buttermilk
2 tsp. vanilla extract

Chocolate Peppermint Frosting:

1 C. butter softened
1/3 C. unsweetened cocoa powder
2 tsp. vanilla extract
3/4 tsp. peppermint extract more if you like it really minty!
2-4 Tbsp. milk
2-3 C. powdered sugar as needed

• Preheat oven to 350 degrees and line pans with cupcake liners.
• In a large bowl, combine cake mix (I sift mine to remove any lumps), eggs, oil, sour cream, buttermilk and vanilla extract until smooth.
• Fill cupcake liners 3/4 full  
• Bake for 15-20 minutes or until an inserted knife comes out clean.
• Let it cool.
• For the Frosting: Beat butter until smooth. 
• Add cocoa powder, vanilla extract and peppermint extract and beat again. 
• Add 2 tablespoons milk and 1 cup powered sugar. 
• Continue to add more powdered sugar until you reach your desired consistency. 
• Add more milk if it becomes too thick or stiff!
• Pipe onto cooled cupcakes and top with crushed candy canes for color and crunch!

Recipe: Your Cup of Cake