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Chocolate Cupcakes with Candy Cane Icing


  • For the Cupcake:
  • 1 3/4 cups flour
  • 2 cups sugar
  • 2 tsp baking powder
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup coco powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter milk
  • 1 tsp vanilla extract
  • For the Icing:
  • 3 sticks of unsalted butter softened and cut into cubes
  • 6 candy canes
  • 3 tbsp heavy cream
  • 2 tsp peppermint extract
  • 1/2 tsp salt
  • 3 cups powdered sugar
  • 3 drops red food coloring


  • For the Cupcake:
  • Preheat your oven to 350 degrees and line a cupcake pan with cupcake liners.
  • Mix all dry ingredients into a bowl, once mixed add in your wet ingredients and mix with a stand mixer or hand mixer until well blended.
  • Pour your cake mix into your cupcake liners and 2/3rds of the way full.
  • Bake at 350 for about 25 minutes.Let cool before icing.
  • For the Candy Cane Icing:
  • Add your butter, salt, extract,cream, and food coloring to a bowl and beat on Medium speed until smooth.
  • Slowly add in your powdered sugar, about 1/2 a cup at a time and beat until your icing is fluffy and light.
  • In a Ziploc bag, crush your candy canes with a mallet until coarsely crushed.
  • Fold on your crushed candy canes into your icing.
  • Ice your cupcakes, and sprinkle with remaining candy canes!