I love chocolate and I love cupcakes. I honestly don’t have much of a sweet tooth buttttttttt it IS the holidays and well that brings lots of baking. I decided to make these cupcakes rather than cookies because when I do have a sweet tooth I LOVE cake!
One of my favorite drinks during the holidays is the peppermint mocha from a “certain” coffee chain. Instead of milk chocolate I turned these babies into a rich, slightly sweet, pepperminty treat. Now while I am not 100% gluten free I really really really feel SO MUCH BETTER when I do not eat anything with gluten. I saw this cake mix a while back on one of my shopping trips and it worked out great in this recipe. I made the cake as directed on the package however I did add in about a 1/2 cup dark chocolate chips to the batter.
This is the cake mix I used and I purchased it from Whole Foods
For the frosting I also wanted something other than milk chocolate since these cupcakes are RICH and deep in flavor. If you aren’t a fan of dark chocolate then you probably won’t like these. The frost is super easy and like i said pretty rich. A little goes a long way unless you are like me and only want the frosting :/
Dark chocolate frosting
- 2 ½ – 3 cups powdered sugar
- 1 cup dark chocolate coco powder
- 1/2 cup heavy whipping cream
- 1 stick organic unsalted butter, softened several hours at room temperature
- 1 teaspoon peppermint extract
- 6-8 small candy canes, crushed for topping