Chocolate kiss cupcakes with peppermint frosting
Share these fudgy, minty cupcakes topped with peppermint cream frosting with your mint-lovin’ friends.
I’ve heard there are home cooks out there who spend hours and hours planning the meal, but don’t give much attention to dessert. Never could understand that, since my plan when hosting was to start by baking a few glorious desserts and then as an afterthought throw together an entrée, sides and some salad. But I get it, really.
The only problem is that most people like to end their meal with something sweet, so if you aim to please, you’ll want to have something on hand to satisfy that sweet tooth. These cupcakes are perfect – they’ve got all the wow and not much work at all. Packed with a little surprise inside, a chocolate minty taste, and topped with a wonderful crushed candy cane frosting, they’ll be perfect for any dinner party or special event.
- 1 box chocolate cake mix
- 1 teaspoon mint extract
- 24 mint Hershey kisses
- 1 16-ounce container vanilla frosting
- 6-8 candy canes, crushed into fine bits
Preheat oven to 350° F. Prepare cake batter, adding a teaspoon mint extract.
Line muffin pan with paper liners, and place one mint chocolate kiss in the center of each one.
Pour batter over chocolate kisses, filling liners about 2/3 full.
Bake for 15 minutes or until tops are set. Remove from oven and cool.
Mix frosting with crushed candy canes. (The best way to crush candy canes is to put them into a strong Ziploc bag and pound them with a hammer or mallet. Adding more crushed candy canes will yield a darker pink color and a stronger mint flavor, so adjust according to your taste.)
Scoop frosting into a sandwich sized Ziploc bag, press out the air and seal tightly. Snip a corner of the bag, and pipe swirls onto cupcakes.