Peppermint Red Velvet Cupcakes

• 1 package German chocolate cake mix (regular size)
• 1 cup sour cream
• 3 large eggs, room temperature
• 1/4 cup water
• 1/3 cup canola oil
• 1 bottle (1 ounce) red food coloring
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 1/2 cup butter, softened
• 1 package (8 ounces) reduced-fat cream cheese
• 12 ounces white baking chocolate, melted
• 2 teaspoons peppermint extract
• 7 cups confectioners' sugar
• White chocolate curls and crushed peppermint candies, optional

1. In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth.
4. Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator.

chocolate cake, sour cream, eggs, water, canola oil, red food coloring, chocolate chips, butter, cream cheese, chocolate, peppermint, sugar, white chocolate curls

Taken from www.tasteofhome.com/recipes/peppermint-red-velvet-cupcakes/ (may not work)