Mini Chocolate Candy Cane Cupcakes Mini Chocolate Candy Cane Cupcakes

Mini Chocolate Candy Cane Cupcakes250 Image by: Mini Chocolate Candy Cane Cupcakes250 Author: Canadian Living

This recipe comes together quickly – so quickly, in fact, that you'll never buy a cake mix again. You can crush candy canes into a fine powder in a food processor, or look for it at a cake decorating store around the holidays.

  • Portion size 50 servings
  • Credits : Canadian Living: Holiday 2012


Peppermint Icing:


In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla; stir in vinegar. Pour by 1 tbsp into paper-lined mini muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 8 to 10 minutes. Let cool for 10 minutes. Invert onto rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 week.)

Peppermint Icing: In bowl, beat butter, icing sugar and salt until fluffy; beat in cream, 2 tbsp at a time, until smooth. Beat in peppermint extract and vanilla. Beat in 3 tbsp of the candy cane powder. Pipe or spread onto cupcakes. Sprinkle with remaining powder.

Nutritional facts Per piece: about

  • Fibre trace
  • Sodium 38 mg
  • Sugars 13 g
  • Protein 1 g
  • Calories 104.0
  • Total fat 4 g
  • Potassium 23 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 17 g


  • Iron 2.0
  • Folate 4.0
  • Vitamin A 2.0
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Baking & Desserts

Mini Chocolate Candy Cane Cupcakes