Chocolate Peppermint Cupcake

By srumbel

this recipe for Chocolate Peppermint Cupcakes makes me excited for the upcoming Christmas season.
from apumpkinandaprincess.com

Ingredients

• Frosting:
• 1 box Betty Crocker triple chocolate cake mix
• 3 eggs
• 1 1/4 cup water
• 1/2 cup oil
• 1 tsp peppermint extract
• 1 cup Andes peppermint crunch
• Cool Whip Chocolate Frosting
• Andes peppermint crunch
• Ghirardelli Peppermint bark

Preparation

Step 1

Preheat oven to 350 degrees and fill muffin pan with cupcake liners. Mix eggs, water, oil, and cake mix together. Add peppermint extract to batter and mix thoroughly. Fill pan and bake for 18-20 minutes; allow to cool. Fill pastry bag with COOL WHIP frosting and pipe onto cupcakes. Top with peppermint crunch and bark if desired. Serve immediately or store in freezer until ready to eat.

This was my first time trying the recipe, I may try a tablespoon of peppermint extract next time to increase the flavor. I also recommend frosting the cupcakes right before serving or keeping them in the refrigerator until ready to serve.