1box white cake mixMix as package directs expect for the addition of 1 tsp. peppermint extract
1 8oz.pkg. cream cheesesoftened
1/3c.sugar
1egg
1tsp.peppermint extract
1cupwhite chocolate chips
1/2c.crushed candy canesdivided
Candy Cane Frosting:
1/2c.butterroom temperature
3 1/2c.powdered sugar
dash salt
3-4T.milk
1tsp.peppermint extract
Instructions
Line cupcake pans with liners.
Make cake as directed on box with the addition of peppermint extract. Fill cupcake liners with cake batter as directed on box. Set aside. Don't bake yet!
Beat cream cheese until smooth. Add sugar, egg, and 1 tsp peppermint extract. Stir in chocolate chips and 1/4 c. candy canes.
Drop cream cheese mixture over cupcakes. Each cupcake will get approximately 1 Tablespoon.
Bake cupcakes as directed. Cool.
FROSTING:
Mix butter, powdered sugar, salt, peppermint extract,and 2 T milk together. Add more milk as needed to adjust consistency of frosting.
Ice cupcakes.
Put remaining crushed candy canes on a plate. Roll edges of cupcakes in candy canes.
NOTE:
After a few hours candy canes will start to "melt" on the icing. They still taste amazing but aren't as pretty as when they are first decorated. You can always make the cupcakes ahead of time then frost and roll in candy canes a little bit before serving.