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Chocolate Cakes with Peppermint Cream Frosting

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 24 cupcakes
These mini chocolate cakes with peppermint cream frosting are delicious, easy to make, and an excellent Christmas treat for all of your holiday parties.

Ingredients
 

Cake:

  • 1 box Devil's Food Cake mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup canola oil
  • 1/2 cup chocolate chips

Frosting:

  • 1/4 cup butter, softened
  • 3/4 cup marshmallow fluff
  • 1/2 tsp peppermint extract
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 3 candy canes, crushed

Instructions
 

  • Preheat your oven to 350 degrees. Grease a cupcake tin or mini bundt cake tin with nonstick cooking spray.
  • In the bowl of your standing mixer or in a large mixing bowl, combine the water, oil, and eggs. Add the cake mix and beat for two minutes. Fold in the chocolate chips.
  • Fill the tins 2/3 full with cake mix. Bake for 18-20 minutes or until cooked through. Let cool in the tins for 5 minutes then remove to cooling racks.
  • While the cakes are baking, beat together the butter and marshmallow fluff. Add the peppermint extract. Slowly add the powdered sugar, about 1/2 cup at a time, until completely incorporated. Slowly add the milk until the frosting reaches a consistency that will allow you to drizzle it over the cakes.
  • When cakes have cooled, generously drizzle frosting over the top. Sprinkle with crushed candy canes.
Course: Dessert
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.