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Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
November 09, 2015

I first want to say that the only change I made was to halve the recipe (to make 12 cupcakes). There didn't seem to be enough batter to fill all 12 cupcake liners even 1/2 full - but I just divided the batter among the 12 liners and hoped for the best. The batter did puff up to fill the liners while baking, but then they collapsed in the middle, leaving a crunchy outer rim around the edge of the cupcake and a sunken middle. I baked them for the full 20 minutes, hoping they would raise back up again in the middle, but they never did. The frosting was difficult to work with as well. I was hoping to be able to pipe it with a star tip, but I could see that wasn't going to happen, so I just snipped the end of my pastry bag and just created a circle swirl. The frosting is VERY sweet, almost too sweet for me (and I have a major sweet tooth). Because of this, I knew I wasn't going to be able to leave that big dent in the middle of the cupcakes and fill it with the frosting. I ended up unwrapping 3 of the cupcakes, breaking them into pieces to use to fill the hole in the remainder of the cupcakes. The cake part, by itself is very tasty - but unfortunately, this recipe just didn't work for me. Sorry!