Peppermint Lollipop Cupcakes

Half of the cupcakes were made with a white cake mix, and to it I added 1/2 teaspoon of peppermint extract and about a dozen crushed peppermint starlight mints. For the other half of the cupcakes I used a chocolate muffin recipe from the book “Chocolate Never Faileth” by Annette Lyon. Besides the recipes, I love this cookbook’s graphics and the scalloped edges of the pages :)

For the icing I used cream cheese icing.  I meant to add peppermint extract to the red icing, but I forgot 🙁

Chocolate Muffins

2 eggs
1 cup milk
1 stick butter, melted and cooled
1 3/4 cups flour
1 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt


Preheat oven to 375 degrees.  Line muffin pan with paper liners or coat with nonstick spray.  Beat eggs.  Add milk and then the melted, cooled butter. Add the remaining ingredients; mix well. Bake for 18-20 minutes or until done.  Makes 12-18 muffins.

Note on the lollipop sticks:

I used foil cupcake liners and had a difficult time cutting a slit into the side of each cupcake to insert the popsicle sticks.  I decided to freeze the cupcakes and then making the slits in the side/inserting the sticks was easy:) Of course to eat the cupcakes, you need to remove the sticks 🙂

Source: Peppermint Lollipop Cupcakes