Peppermint Mocha Frosted Candy Cane Cupcakes

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 the middle of 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 canes. 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

Ingredients:

White Swirl

1 package 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 package Baker's Corner Devil's Food Cake Mix, prepared using:

  • 1 1/3 cups water
  • 1/2 cup Carlini Vegetable Oil
  • 1 ounce red food dye coloring
  • 3 Goldhen Large Eggs

Frosting

2 cups Baker's Corner Powdered Sugar

8 ounces Happy Farms Cream Cheese

3 tablespoons Baker's Corner Baking Cocoa*

4 tablespoons strong brewed coffee

1 tablespoon Countryside Creamery Unsalted Butter, softened

1/4 teaspoon Stonemill Essentials Vanilla Extract

6 tablespoons Bob's Candy Canes, ground (about 8 whole candy canes)*

1 cup Friendly Farms Heavy Whipping Cream

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes


Yields:
3 dozen cupcakes