Chocolate Chocolate Chip Cupcakes with White Chocolate Peppermint Icing


In a Thin Mint kind of mood, but have run through your stash of Girl Scout Cookies? These will satisfy your cravings.  Erin

Chocolate Chocolate Chip Cupcakes


1 Package chocolate cake mix with pudding in it (have also used German sweet chocolate cake but then I add a package of vanilla pudding too)

1 cup sour cream (you can use reduced-fat–I usually do)

1/2 cup water

1/2 cup vegetable oil

3 large eggs

1 cup mini semi-sweet chocolate chips

White Chocolate Peppermint Cream Cheese Frosting


Preheat oven to 350 degrees and line 24 cupcake cups with liners.

Blend mix, sour cream, water, oil, eggs, and food coloring in a large bowl for about three minutes.

Fold in the chocolate chips.

Fill cupcake cups about 3/4 full.

Bake for 20 minutes. Cool cupcakes.


White Chocolate Peppermint Cream Cheese Frosting


1/2 package reduced-fat cream cheese (4 oz) softened

1/2 stick butter (4 oz) softened

6 ounces white chocolate (course chop)

1 teaspoon peppermint extract

2 to 2 1/2 cups confectioner’s sugar


Melt white chocolate in a small bowl in the microwave on high for 1 minute.

Stir until smooth. Let the chocolate cool.

Cream the butter and cream cheese on low until smooth (about 30 seconds). Add the chocolate and blend on low until combined.

Add the peppermint extract and 2 cups of confectioner’s sugar and blend on low until combined. (another 30 seconds)

Whip the frosting on medium to high until fluffy (about 1 minute).

Add up to 1/2 cup more of the sugar to make it a spreadable consistency.

Frost the cupcakes. I always use a pastry bag and a wide tip, because my friend with 10 kids gave me one. She told me that they make homemade cupcakes look terrific.  She was right. Worth the little extra effort. Highly recommend.

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