Peppermint Mocha Frosted
Candy Cane Cupcakes

Prep time: 20 minutes
Bake time: 20 minutes
Total time: 40 minutes
Yields: 3 dozen cupcakes
 
Ingredients:
 
White Swirl                                                          

• 1 box Baker's Corner White Cake Mix, prepared using:
  • 1 1/4 cups water
  • 1/3 cup Carlini Vegetable Oil
  • 3 Goldhen Large Eggs                                                                           

Red Swirl

• 1 box Baker's Corner Devil's Food Cake Mix, prepared using:
  • 1 1/3 cups water
  • 1/2 cup Carlini Vegetable Oil
  • 1 oz. red food dye coloring
  • 3 Goldhen Large Eggs 

Frosting

• 2 cups Baker's Corner Powdered Sugar
• 8 oz. Friendly Farms Cream Cheese
• 3 tbsp. Baker's Corner Baking Cocoa
• 4 tbsp. strong brewed coffee
• 1 tbsp. Countryside Creamery Unsalted Butter, softened
• 1/4 tsp. Stonemill Essentials Vanilla Extract
• 6 tbsp. Bobs Candy Canes, ground (about 8 whole candy canes)
• 1 cup Friendly Farms Heavy Whipping Cream

Directions:
 
Candy cane layered cupcake

1. Preheat oven to 350° and line 3 dozen cupcake cups with cupcake liners.
2. Prepare cake mix colors according to the directions on the packaging. For the red Devil's food cake, whisk in the food dye coloring.
3. To create a swirled cupcake: Fill 18 cupcake liners with 1 tablespoon red batter. Then follow with 1 tablespoon white batter. Then follow with 1 tablespoon red batter. Repeat this step starting with the white batter for the remaining 18 cupcakes.
4. Bake 20 minutes until toothpick comes out clean when inserted into a cupcake, or if pressed down on, it springs back.
5. Allow to cool at least 15 minutes before frosting.

Frosting (make while cupcakes are baking)

1. In a bowl cream together the powdered sugar, cream cheese, baking cocoa, coffee, butter, vanilla extract and ground candy cane. Reserve in refrigerator.
2. In another bowl, whisk the heavy whipping cream until it reaches stiff peaks. Chill in the refrigerator for 5 minutes. Once the heavy whipping cream has chilled, fold it into the creamed mixture with a spatula. If the mixture does not hold its shape, re-whisk it to stiff peaks.
3. Frost each cupcake once they have chilled. Sprinkle with leftover ground candy canes. Refrigerate.
   

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen