20-24mini candy canes or starlight mints(broken into small pieces)
decorations
½cupwhite chocolate chips(see note)
1tablespooncoconut oil
white sugar sprinkles
buttercream frosting
½cupbutter
½cupvegetable shortening
½teaspoonvanilla or peppermint extract
4cupspowdered sugar
2tablespoonsmilk(more or less)
Instructions
Cupcakes
Preheat oven to 350°F. Line 24 cupcake tins with wrappers.
In a large mixing bowl combine cake mix, eggs, oil, water and pepermint extract. Beat two minutes on medium until fluffy. Fold in broken candy cane pieces.
Fill cupcake cups ⅔ full. Bake 14-19 minutes. Remove cupcakes from the oven and place on a cooling rack to cool.
Make Chocolate Snowflakes
Print snowflake template. Place on a baking sheet and cover with a piece of waxed or parchment paper.
In a microwave safe dish, add white chocolate and coconut oil. Heat for 30 seconds and stir until chocolate chips are completely melted.
Pour chocolate into a small plastic bag, snip off a small piece of one corner. Pipe along the lines of the snowflake template. Sprinkle with white sugar sprinkles.
Place the baking tray in the refrigerator to harden.
Buttercream Frosting
In a mixing bowl, beat together butter and shortening until blended and fluffy. Beat in vanilla or peppermint extract.
Add powdered sugar one cup at a time, scraping bowl as needed, until completely blended.
Thin to desired consistency with milk.
Assemble the Cupcakes
When cupcakes are cool, frost with with buttercream. Add a snowflake to each cupcake and sprinkle with white sugar sprinkles.
Notes
Instead of white chocolate chips and coconut oil you can use melting wafers in white or any other color you prefer.