PEPPERMINT RED VELVET CUPCAKES

Peppermint Red Velvet Cupcakes image

I dress up a boxed cake mix by stirring in sour cream, red food coloring and chocolate chips. A white chocolate and cream cheese frosting-sprinkled with crushed mints-is the crowning touch.-Donna Bardocz, Howell, Michigan

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1 package German chocolate cake mix (regular size)
1 cup sour cream
3 large eggs, room temperature
1/4 cup water
1/3 cup canola oil
1 bottle (1 ounce) red food coloring
1 cup miniature semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) reduced-fat cream cheese
12 ounces white baking chocolate, melted
2 teaspoons peppermint extract
7 cups confectioners' sugar
White chocolate curls and crushed peppermint candies, optional

Steps:

In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth., Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator.

Nutrition Facts : Calories 450 calories, Fat 20g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 66g carbohydrate (56g sugars, Fiber 0 fiber), Protein 4g protein.