Fall Chocolate Peppermint Cupcakes

Name: Fall Chocolate Peppermint Cupcakes
Prep time: 35 min
Total time: 55 min
Yield: 30 cupcakes
Ingredients: 1 package devil's food cake mix; 1/3 cup HERSHEY'S SPECIAL DARK Cocoa; 40 YORK Pumpkin Shaped Peppermint Patties, divided*; 3 eggs; 1 cup milk; 1/2 cup vegetable oil; 1/2 tsp peppermint extract; 2 cups white frosting (ready-to-spread or homemade); yellow and red food color; sprinkles or green leaf-shaped candies

Chocolate Peppermint Pattie Cupcakes Topped with Peppermint Pattie Pumpkins

Details

Timing
Timing
Total:: 55 Min.
Bake:: 20 Min.
Prep:: 35 Min.
Skill Level:: Intermediate
Yields:: 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

Ingredients

1 package

devil's food cake mix
1/3 cup

HERSHEY'S SPECIAL DARK Cocoa
40

YORK Pumpkin Shaped Peppermint Patties, divided*
3

eggs
1 cup

milk
1/2 cup

vegetable oil
1/2 tsp

peppermint extract
2 cups

white frosting (ready-to-spread or homemade)
yellow and red food color
sprinkles or green leaf-shaped candies

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

Muffin Pan and Liners

Bowls

Food Processor

Mixer

Measuring Cups and Spoons

Rubber Scraper

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.)

Additional questions?

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