Recipes Desserts Frostings and Icings Chocolate Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting 2.8 (6) 5 Reviews 1 Photo I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks. Recipe by Bobbie Susan Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 15 mins Cook Time: 15 mins Additional Time: 15 mins Total Time: 45 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Ingredients Cupcakes: 2 cups white sugar 1 cup butter, softened 2 eggs 1 teaspoon peppermint extract ⅛ teaspoon almond extract 1 dash red food coloring 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ¾ cup milk Frosting: 1 (6 ounce) package white chocolate chips 1 (7 ounce) jar marshmallow fluff ½ cup butter, softened 2 cups confectioners' sugar 1 teaspoon milk, or as needed Directions Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture. Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes. Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature. Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake. Cook's Note: I sometimes add an extra teaspoon of peppermint extract because I like mine with a strong peppermint taste. I Made It Print Nutrition Facts (per serving) 321 Calories 15g Fat 46g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 321 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 48mg 16% Sodium 174mg 8% Total Carbohydrate 46g 17% Dietary Fiber 0g 1% Total Sugars 35g Protein 3g Calcium 48mg 4% Iron 1mg 3% Potassium 33mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved