Skip to main content

Fall Chocolate Peppermint Cupcakes


55 minutes
Skill Level
30 cupcakes

Harvest some good times this fall by gathering around to enjoy these delicious chocolate peppermint cupcakes topped with YORK Peppermint Pattie Pumpkins! Finish these luscious chocolate and mint-flavored cupcakes off with bright orange frosting and a festive YORK Peppermint Pattie Pumpkin to really pile on the fall fun. Your family and friends will love having these sweet autumn treats to ease into the changing seasons!

Ingredients & Directions

Prep Time
35 minutes
Bake Time
20 minutes
Cool Time
1 hour




Equipment Needed 
oven Oven
muffin pan and liners Muffin Pan and Liners
bowls Bowls
food processor Food Processor
mixer Mixer
measuring cups Measuring Cups and Spoons
rubber scraper Rubber Scraper
wire rack Wire Rack

Heat oven to 350°F.  Line 30 muffin cups (2-1/2 inches in
diameter) with paper bake cups.


Stir together dry cake mix and cocoa in large bowl. Place 1/3 cup mixture in bowl of food processor; set aside.


Remove wrappers from 10 peppermint patties. Cut into pieces and place in food processor. Pulse until fine crumbs are formed. Add crumb mixture to cake mix/cocoa mixture.


Add eggs, milk, oil, and peppermint extract.  Blend at low speed of electric mixer until moistened (about 30 seconds).  Beat at medium speed for 2 minutes.  Fill muffin cups 1/2 full with batter.


Bake 18 to 20 minutes or until wooden pick inserted in center of cupcakes comes out clean.  Cool slightly; remove from pan to wire rack.  Cool completely.


Tint white frosting to desired shade of orange using yellow and red food coloring.  Frost cupcakes. Top each cupcake with pumpkin peppermint pattie and garnish with candy leaves, if desired.  Makes 30 cupcakes.

*NOTE: Two bags (9.6 oz. each) YORK Pumpkin Shaped Peppermint Patties are needed to make and top 30 cupcakes. (One (9.6 oz.) bag will make 30 cupcakes and top 10.)

More Like This:

Additional questions?