Sandra Lee’s Merry Mug Cupcakes Recipe Is Pure Holiday Bliss

Name: Sandra Lee’s Merry Mug Cupcakes Recipe Is Pure Holiday Bliss
Prep time: 45 min
Total time: 120 min
Ingredients: 1 (13.25 oz.) pkg. dark chocolate cake mix; 1/2 cup oil; 3 eggs; 2 tsp. peppermint extract; 24 cupcake liners; 24 miniature candy canes; 1 (13 oz.) can Reddi Whip; 1/2 cup mini semisweet chocolate chips; 1 1/2 cups miniature marshmallows

Her easy semi-homemade dessert starts with cake mix and turns into hot chocolate-inspired bliss

By Julie Miltenberger

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Flavored with peppermint and topped with crushed candy canes, Sandra Lee’s Merry Mug Cupcakes recipe is reminiscent of a wintertime sip. Dressed up like cups of hot chocolate, Sandra Lee, the queen of semi-homemade cooking, starts with cake mix and Reddi Wip for an easy-do dessert. Perfect for any holiday get-together, this simple festive delight yields enough treats to take to a school event or progressive party.

These will taste even better if you want to whip the cream from scratch. To top with homemade whipped cream: In a large chilled bowl with chilled beaters, whip 2 cups heavy cream with 2–3 Tbs. superfine sugar to medium peaks. Transfer to a large piping bag; pipe onto cupcakes. You could even spike the whipped cream for an adults-only treat: Add 1 Tbs. clear peppermint schnapps when you add the superfine sugar.

Total Time

2 hr

Prep Time

45 min

Ingredients

1 (13.25 oz.) pkg. dark chocolate cake mix
1/2 cup oil
3 eggs
2 tsp. peppermint extract
24 cupcake liners
24 miniature candy canes
1 (13 oz.) can Reddi Whip
1/2 cup mini semisweet chocolate chips
1 1/2 cups miniature marshmallows

Instructions

Heat oven to 350°F. Line 2 standard muffin pans with 24 cupcake liners. Combine cake mix, 1 cup water, oil and eggs in large bowl. Beat on medium speed 2 min. Stir in peppermint extract and divide among liners. Bake 14–19 min. until domed and dry to the touch. Cool in pans on rack 5 min., then remove directly to rack to cool completely.

While cupcakes cool, unwrap candy canes and reserve. Pipe swirls of Reddi Whip on top of cupcakes (about 3 Tbs. topping per cupcake).

Sprinkle each cupcake with 1 tsp. mini chocolate chips then top with 1 Tbs. miniature marshmallows. Attach a miniature candy cane on the side of each cupcake to represent the handle of a mug

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