Candy Cane Swirl Cupcakes
Piled high with peppermint cream cheese icing, these candy cane cupcakes will be the highlight of the dessert table—while they last! Better bring extras for restocking.
- 1 Box Dark Chocolate Cake Mix (Ingredient quantity may vary)
- Vegetable Oil
- 12 Palmer® Peppermint Bark Cups
In a large bowl, combine ingredients as instructed by cake mix box. Beat at a low speed with electric mixer until moistened. Beat at a medium speed for 2 minutes until batter is smooth.
Use cupcake papers and fill muffin cups with batter until each muffin cup is 2/3 of the way full.
Bake for 18–25 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes and remove to cooling racks to cool completely.