Andes’ Peppermint Crunch Cupcakes

(from Lucianolinda’s recipe box)

Source: Andes' Peppermint Crunch Baking Chips label

Categories: Cupcakes, Muffins

Ingredients

  • 1 pkg. (18.25 oz.) Devil's Food cake mix
  • eggs, oil and water according to package directions
  • 1 pkg. (10 oz.) Andes' Peppermint Crunch Baking Chips
  • 1 container (16 oz.) white ready-to-spread frosting

Directions

  1. Preheat oven according to cake mix directions. Prepare cake mix; stir in 1 cup Andes’ Peppermint Crunch Baking Chips; reserve remaining chips. Divide batter evenly into cupcake pans lined with foil baking cups. Bake according to cake mix package directions. Cool cupcakes in pans 15 minutes; remove to cooling racks and cool completely. Frost each cupcake with 1 Tbsp. of frosting and sprinkle with 2 tsp. reserved chips.

  2. makes 14 cupcakes

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