Chocolate Candy Cane Cupcakes Recipe
Celebrate the cool flavor of peppermint and chocolate this season with a tasty, easy-to-eat cupcake.


  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat cake mix, pudding, sour cream, water, oil and eggs with electric mixer. Begin on low speed until dry ingredients are moistened; then beat on medium for 2-3 minutes until well mixed. Gently fold in chocolate chips and pour into well-greased muffin tins.
  3. Bake for 15-20 minutes or until cake tester comes out clean. Cool cupcakes in pan for 20 minutes before icing.
  4. For frosting, in the bowl of an electric mixer, whisk butter on medium until smooth. Add salt. Add half of powdered sugar, 1 cup at a time, beating after each addition. Add vanilla and peppermint extract. Beat in 1 tablespoon of milk or cream. Add remaining sugar 1 cup at a time. Add additional milk/cream until frosting reaches desired consistency. If piping on cupcakes, it should be thick.
  5. Ice cupcakes by hand, or pipe with an extra-large plain round or star tip. 

Tips & Notes

Top your cupcakes with crushed peppermint sticks.


  1. This is the most delicious cupcake recipe that I have tried! I have made them several times to rave revues:)

  2. Hi Lisa,

    It should make about 24 cupcakes, but if you make them a bit bigger than usual, we end up with more like 20. Hope this helps! Thanks for pointing out this needed a serving size – we have updated the recipe above.

    Jessy Yancey


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