Chocolate Peppermint Crunch Cupcakes
Full of flavor and fun!
Ingredients
1 package H-E-B Candy Cane Sandwich Creme Cookies
1 package Peppermint Bark, for decoration (optional)
1 package H-E-B Feel Gluten Free to Indulge Chocolate Cake mix (mix according to directions on box)
8 oz cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 tsp vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix H-E-B Feel Gluten Free to Indulge Chocolate Cake mix according to directions (do not bake). Line cupcake tins with liner, place a H-E-B Candy Cane Sandwich Creme Cookies in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Candy Cane cookie sandwiches very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Peppermint Bark.
Display these festive cupcakes on the Holiday Market Glass Peppermint Plate! At $9.97, it is the perfect way to finish up your delicious recipe. 🙂

Disclosure: HEB selected me to be a part of Primo Picks Blogger Network, which provides me a gift card and new food products to taste test. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

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