Dessert

Chocolate Candy Cane Cupcakes With Marshmallow Fluff Frosting

Top these devil’s food cupcakes with some scrumptious Marshmallow Fluff frosting and the refreshing  mint flavor of crushed up candy canes.

Yields

18 - 18 cupcake

Total Time

Prep Time

Cook Time

Ingredients

Marshmallow Frosting

  • 1 1/2 c. butter room temperature
  • 3 c. Marshmallow Fluff from 16-fl oz. container
  • 1 tbsp. vanilla extract

Chocolate Candy Cane Cupcakes

  • 15 fl oz. devil's food cake mix
  • 3 eggs
  • 1/3 c. oil
  • 18 red and green starlight mints finely crushed
  • mini candy canes

Instructions

Marshmallow Frosting

On medium speed, beat butter and Marshmallow Fluff until blended, 2 minutes. 

On low, gradually beat in confectioners' sugar and vanilla.

On medium-high, beat until light and fluffy, 2 minutes. 

Chocolate Candy Cane Cupcakes

Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. 

On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 seconds; on medium, beat 2 minutes. Stir in 1/2 cup crushed mints. Evenly divide among liners. 

Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.  

In batches, transfer frosting to large disposable pastry bag fitted with large star tip. Pipe over cupcakes. Decorate with crushed mints and candy canes. Makes 18 cupcakes.

You can make a variation on the frosting with cream cheese by beating 4 fl oz. cream cheese (room temperature) with butter and Marshmallow Fluff.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.