Have you been wondering what to do with all of those left over candy canes? Crush them into tiny pieces and sprinkle on top of these heavenly cupcakes.

I am a HUGE fan of chocolate mint combos, so this cupcake recipe might just be my favorite Lillabee creation of the winter season. The cupcakes are moist and chocolaty and the frosting is rich and fudgy. The hint of mint makes them pure perfection in my book. And the crushed candy canes are so fun and whimsical. Yep, they make me happy. 

Happy Holidays and Happy Baking!

  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
Preheat oven to 350 degrees F and line 24 muffin tins with paper cupcake liners.
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
Pour the batter equally into the cupcake tins and bake for about 20 minutes, or until a toothpick comes out clean.  Once the cupcakes are in the oven, make the Lillabee chocolate gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  
Let cupcakes cool for 5 min in the tins, then transfer to wire cooling rack to cool completely before frosting.  Sprinkle crushed candy canes on the top of the frosted cupcakes and enjoy!