Peppermint Mocha Frosted Candy Cane Cupcakes

• White swirl:
• 1 box Baker's Corner White Cake Mix, prepared using:
• 1 1/4 cups water
• 1/3 cup Carlini Vegetable Oil
• 3 Goldhen Large Eggs
• Red swirl:
• 1 box Baker's Corner Devil's Food Cake Mix, prepared using:
• 1 1/3 cups water
• 1/2 cup Carlini Vegetable Oil
• 1 ounce red food coloring
• 3 Goldhen Large Eggs
• Frosting:
• 2 cups Baker's Corner Powdered Sugar
• 8 ounces Friendly Farms Cream Cheese
• 3 tablespoons Baker's Corner Baking Cocoa
• 4 tablespoons strong brewed coffee
• 1 tablespoon Countryside Creamery Unsalted Butter, softened
• 1/4 teaspoon Stonemill Essentials Vanilla Extract
• 6 tablespoons Bob's Candy Canes, ground (about 8 whole candy canes)
• 1 cup Friendly Farms Heavy Whipping Cream

1. Preheat oven to 350u0b0 and line 3 dozen cupcake cups with cupcake liners.
2. Prepare cake mix colors according to the directions on the packaging. For the red Devil's food cake, whisk in the food dye coloring.
3. To create a swirled cupcake: Fill 18 cupcake liners with 1 tablespoon red batter. Then follow with 1 tablespoon white batter. Then follow with 1 tablespoon red batter. Repeat this step starting with the white batter for the remaining 18 cupcakes.
4. Bake 20 minutes until toothpick comes out clean when inserted into a cupcake, or if pressed down on, it springs back.
5. Allow to cool at least 15 minutes before frosting.
6. In a bowl cream together the powdered sugar, cream cheese, baking cocoa, coffee, butter, vanilla extract and ground candy cane. Reserve in refrigerator.
7. In another bowl, whisk the heavy whipping cream until it reaches stiff peaks. Chill in the refrigerator for 5 minutes. Once the heavy whipping cream has chilled, fold it into the creamed mixture with a spatula. If the mixture does not hold its shape, re-whisk it to stiff peaks.
8. Frost each cupcake once they have chilled. Sprinkle with leftover ground candy canes. Refrigerate.

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Taken from www.myrecipes.com/recipe/peppermint-mocha-candy-cupcakes (may not work)