Moist chocolate cupcakes topped off with creamy peppermint buttercream frosting and a PEEPS® chocolate dipped candy cane marshmallow chick! A fun holiday dessert!
Preheat oven to 350°F. Line a cupcake pan with 8 paper liners.
In a large bowl, cream together butter and sugars. Beat in the eggs and vanilla. Scrape bowl as needed. Mix in baking soda and unsweetened cocoa powder. Alternate additions of sour cream and flour until fully incorporated and no streaks remain.
Divide mixture between paper liners.
Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
In a large bowl, beat together butter, shortening and peppermint extract until smooth. Add powdered sugar in 1/2 cup batches, mixing well between additions. Continue mixing until fully combined and smooth.
Frost cooled cupcakes with a piping bag and piping tip, or an offset spatula. Decorate sides of frosting with crushed candy canes. Top off with PEEPS® chocolate dipped candy cane flavored chicks.
Store in an airtight container for up to several days.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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