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HERSHEY Fall Chocolate Peppermint Cupcakes

Prep Time 35 min
Cook Time 20 min
Servings 30
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Ingredients

  • 1 package devil's food cake mix
  • 1/3 cup HERSHEY'S SPECIAL DARK Cocoa
  • 40 YORK Pumpkin Shaped Peppermint Patties - divided*
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 cups white frosting (ready-to-spread or homemade)
  • Yellow and red food color or sprinkles or green leaf shaped candies

Directions

  1. Heat oven to 350 F°. Line 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
  2. Stir together dry cake mix and cocoa in large bowl. Place 1/3 cup mixture in bowl of food processor; set aside.
  3. Remove wrappers from 10 peppermint patties. Cut into pieces and place in food processor. Pulse until fine crumbs are formed. Add crumb mixture to cake mix/cocoa mixture.
  4. Add eggs, milk, oil, and peppermint extract. Blend at low speed with electric mixer until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Fill muffin cups 1/2 full of batter.
  5. Bake 18 to 20 minutes or until wooden pick inserted in center of cupcakes comes out clean. Cool slightly; remove from pan to wire rack. Cool completely.
  6. Tint white frosting to desired shade of orange using yellow and red food coloring. Frost cupcakes. Top each cupcake with pumpkin peppermint patties and garnish with candy leaves, if desired. Makes 30 cupcakes.

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