Chocolate Candy Cane Cupcakes

5 from 3 votes

Using a doctored up box mix and homemade frosting makes this a simple AND delicious Christmas Treat!

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Keyword: candy cane cupcakes, chocolate candy cane cupcakes

Servings: servings

Calories: 122kcal

Prepare the cupcakes: Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
1 (18.25 ounce) box of chocolate cake mix, 1 cup all-purpose flour, 1 cup granulated white sugar, 3/4 teaspoon salt, 1 1/3 cups water, 2 Tablespoons vegetable or canola oil, 1 teaspoon vanilla extract, 1 cup sour cream, 4 large eggs
Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before frosting with recipe below.

Make mini candy cane cupcakes by baking this recipe in a mini cupcake pan. Scoop the cupcake batter into mini paper liners, and bake for about 15 minutes. This recipe will make about 60 mini cupcakes!
This recipe makes more than enough to share for holiday gatherings or gifting. However, if you have leftovers, loosely cover them with plastic wrap. They'll stay fresh at room temperature for 2 to 3 days.
If you don't let the cupcakes cool down all the way, the frosting will melt off and cause a big mess.