Peppermint Surprise Cupcakes

    Cake BallsPeppermint Surprise Cupcakes - chocolate cupcakes with peppermint cake balls baked inside. Topped with homemade peppermint buttercream. The best cupcakes I've ever had!
  • 1 box white cake mix, plus ingredients to make cake
  • 1 tsp peppermint extract
  • red food coloring
  • 1 (16oz) can white frosting

  • Cupcakes
  • 1 box chocolate cake mix, plus ingredients to make cake

  • Buttercream Frosting
  • 1 cup butter, room temperature
  • 6 cups powdered sugar (may need a little more)
  • 1/2 cup whipping cream
  • 2 tsp peppermint extract

To make cake balls: prepare cake mix according to package directions, adding 1 tsp peppermint extract. Divide batter in half. Color one half with red food coloring. Pour each color of batter into a 9-inch cake pan and bake according to package directions. Cool completely.

Once cake has cooled. Crumble white cake into bowl. Combine with half of white frosting. Mix well until throughly combined. Repeat with red cake.

Scoop 2 1/2 teaspoons of each color of cake mixture. Roll red and white cake mixture into balls. Refrigerate several hours.

To make cupcakes: Line 24 muffin cups with cupcake liners. Prepare chocolate cake mix according to package directions. Fill liners 3/4 full. Press refrigerated cake ball in middle of chocolate cake batter. Bake according to package directions. Cool completely.

To make buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream, and peppermint extract; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.

Pipe frosting on top of cooled cupcakes and sprinkle with crushed candy canes, if desired.