Top these devil’s food cupcakes with some scrumptious Marshmallow Fluff frosting and the refreshing mint flavor of crushed up candy canes.
- On medium speed, beat butter and Marshmallow Fluff until blended, 2 minutes.
- On low, gradually beat in confectioners' sugar and vanilla.
- On medium-high, beat until light and fluffy, 2 minutes.
- Preheat oven to 350°F. Line 18 muffin cups with cupcake liners.
- On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 seconds; on medium, beat 2 minutes. Stir in 1/2 cup crushed mints. Evenly divide among liners.
- Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.
- In batches, transfer frosting to large disposable pastry bag fitted with large star tip. Pipe over cupcakes. Decorate with crushed mints and candy canes. Makes 18 cupcakes.
- You can make a variation on the frosting with cream cheese by beating 4 fl oz. cream cheese (room temperature) with butter and Marshmallow Fluff.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set