Peppermint X’s & O’s CupcakesPeppermint X’s & O’s Cupcakes
Peppermint X’s & O’s Cupcakes
Peppermint X’s & O’s Cupcakes
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Recipe - Frankston #713
Peppermint X’s & O’s Cupcakes
0
Servings24
Cook Time60 Minutes
Calories427
Ingredients
1 (15.25 oz) box Pillsbury™ White Cake Mix
1/2 tsp Adams® Peppermint Extract
6 eggs
1 cup milk
1 cup melted butter
1 (15.6 oz) bag Hershey’s Hugs and Kisses®
1 (16 oz) pkg Pillsbury™ Filled Pastry Bag Cream Cheese
1 pkg peppermint candies
Directions

Preheat oven to 350° F. Place cupcake liners in muffin tins. Stir together the cake mix, peppermint extract, eggs, milk and melted butter. Mix until smooth. Place 1 tablespoon of the batter in the prepared liners. After unwrapping the chocolates, place the candy on the freshly laid batter, careful not to push the candy down to the bottom. Fill the rest of the liner with 1/4 cup of batter or until the liner is 3/4 full. Bake for 19 to 23 minutes. Once the cupcakes have cooled completely, use the pastry bag to frost the top of the cupcakes. Crumble 24 peppermint candies or candy canes until it becomes a fine powder. Sprinkle this on top of the frosted cupcakes. 

Nutritional Information

Calories: 427, Fat: 22 g (12 g Saturated Fat), Cholesterol: 69 mg, Sodium: 260 mg, Carbohydrates: 58 g, Fiber: 1 g, Protein: 4 g.

0 minutes
Prep Time
60 minutes
Cook Time
24
Servings
427
Calories

Shop Ingredients

Makes 24 servings
1 (15.25 oz) box Pillsbury™ White Cake Mix
Not Available
1/2 tsp Adams® Peppermint Extract
Not Available
6 eggs
Not Available
1 cup milk
Not Available
1 cup melted butter
Not Available
1 (15.6 oz) bag Hershey’s Hugs and Kisses®
Not Available
1 (16 oz) pkg Pillsbury™ Filled Pastry Bag Cream Cheese
Not Available
1 pkg peppermint candies
Not Available

Nutritional Information

Calories: 427, Fat: 22 g (12 g Saturated Fat), Cholesterol: 69 mg, Sodium: 260 mg, Carbohydrates: 58 g, Fiber: 1 g, Protein: 4 g.

Directions

Preheat oven to 350° F. Place cupcake liners in muffin tins. Stir together the cake mix, peppermint extract, eggs, milk and melted butter. Mix until smooth. Place 1 tablespoon of the batter in the prepared liners. After unwrapping the chocolates, place the candy on the freshly laid batter, careful not to push the candy down to the bottom. Fill the rest of the liner with 1/4 cup of batter or until the liner is 3/4 full. Bake for 19 to 23 minutes. Once the cupcakes have cooled completely, use the pastry bag to frost the top of the cupcakes. Crumble 24 peppermint candies or candy canes until it becomes a fine powder. Sprinkle this on top of the frosted cupcakes.