Using York Dark Chocolate Peppermint Pudding/Pie Mix, this recipe takes peppermint mocha flavors to a new level of amazing!
1box of chocolate cake mix
1box3.9 oz York Dark Chocolate Peppermint pudding/pie filling powder (if you can't find York, you can buy it on Amazon, or use regular chocolate pudding mix, and add 1/4 teaspoon peppermint extract to your cupcakes.
1/2cupstrongly brewed coffee
3/4cupmini semisweet chocolate chipsoptional
1- 2tablespoonheavy whipping cream
Preheat the oven to 350 degrees. Prep your muffin pans. I prefer the smaller mini cupcakes and the silicone muffin pans (way easier cleanup and even cooking!). Spray them with olive oil very lightly, or use cupcake liners.
Add the chocolate cake, pudding mix, eggs, oil, water, coffee, sour cream, and mini chocolate chips (if you want them in there) to your mixer. Mix until well combined, but do not over mix!
Fill muffin cups 1/2 way full with batter.
Bake 18-21 minutes, or until a toothpick comes out clean.
Let cool for 3 minutes on cooling rack. You want to poke them while they are still slightly warm.
MAKE THE FROSTING:
As always, I recommend using a COLD bowl for buttercream. I stick my mixing bowl in the freezer for about 10 minutes before making it.
Beat softened butter in a large mixing bowl until completely smooth and fluffy.
Gradually beat in the powdered sugar.
Add the peppermint extract and heavy whipping cream.