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Red Velvet Chocolate Chip Cupcakes with White Chocolate Peppermint Cream Cheese Frosting

Cupcake Ingredients 1 package (18.25 ounces) plain German chocolate cake mix 1 package (3.4 ounces) vanilla instant pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 1 bottle (1 ounce) red food coloring 3 large eggs 1 cup miniature semisweet chocolate chips Frosting Ingredients 6 ounces white chocolate, coarsely chopped 4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature 4 tablespoons (1/2 stick) butter, at room temperature 1 teaspoon peppermint extract 2 to 2 1/2 cups confectioners sugar, sifted crushed candy canes - OR - chopped Andes candies (optional) Directions for Cupcakes Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes at 350 degrees until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove cupcakes in liners from pans and place them on a wire rack to cool for 15 minutes before frosting. Refrigerator until the frosting sets, 20 minutes. Store the cupcakes, in a cake saver or dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving. Directions for White Chocolate Peppermint Cream Cheese Frosting Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners’ sugar and blend on low speed until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency. Fold in either crushed candy canes OR chopped Andes candies, if desired. Frost each cupcake with a heaping tablespoon of frosting. Makes 24 cupcakes. Note: If you can’t find plain German chocolate cake mix, buy the pudding in the mix version and forgo the added pudding.

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