Tag Archives: holiday

Leprechaun Truffles

Posted on March 13, 2015 by Ruthanne

These fun truffles are made with green apple (or lime!) Kool Aid filling and they are SO yummy!

It’s the time of year when all things green are made. One of my favorite truffle fillings is made with Kool Aid, which makes the flavors limited only to what little packets of flavor you can find! I made these with green apple Kool Aid, but I’ve made them with lime before too- and they are delicious! This tart fruit filling is SO creamy and smooth. I absolutely love it!

Here’s how we made these delicious little green treats: (printable recipe)

INGREDIENTS:

1 (8 oz) package of cream cheese (softened to room temperature!)
3 cups of powdered sugar
3 cups of white chocolate chips
1 tsp vanilla
1 (0.16oz) packet of Kool-Aid drink mix (any flavor- I used green apple)
2 bags of Wiltons Candy Melts (in whatever colors you wish)

DIRECTIONS:

Cream together cream cheese, powdered sugar and Kool-Aid in a large mixing bowl.
Melt white chocolate chips in the microwave in 30 second increments (stirring in between) until smooth and creamy.
Add melted chips and vanilla to cream cheese mixture and combine until completely smooth.
Refrigerate for at least 30 minutes.
Remove mixture from refrigerator and use a small cookie scoop or melon baller to make small balls of filling (I placed these on a plate and put them back in the fridge to chill while I prepared my chocolate to dip)
Melt the Wilton’s Candy Melts in the microwave in 30 second increments, stirring until smooth and creamy.
Dip chilled balls of filling in the melted chocolate, draining away excess and placing on parchment paper to harden (if you want pictures of how I dip things click here for a previous recipe) The balls of filling need to stay cold, so keep them in the fridge until you are ready to dip them.
Decorate with drizzles of fun colored chocolate.
Enjoy!

My thoughts: Aren’t they cute? They are SO yummy too… my only recipe tip is to make sure those balls of filling are chilled and your melted candy isn’t super hot. I allowed my candy melts to cool a bit before I dipped. You just don’t want that soft filling to start melting while you dip.

These are as fun as can be using all sorts of fillings, which makes them a good treat for any holiday!

Here they are in other fun flavors. Click on the photo to see how I did them!

Finally, one of our most popular recipes on Easybaked is a St. Patricks Day treat! Bailey’s cupcakes are everyone’s favorite! You should probably try them. 🙂 Again, click on the photo to see the (oh so yummy!) recipe:

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Posted in Uncategorized and tagged best, candy, chocolate, Cream Cheese, creative, dessert, filling, fun, green apple, holiday, kool-aid, Kool-Aid dessert, Kool-Aid recipe, leprechaun, lime, recipe, St. Patricks Day, Truffle, white chocolate chips. Bookmark the permalink.

Chocolate Covered Strawberry Cupcakes

Posted on February 6, 2015 by Ruthanne

Easy and fun, these are the perfect Valentine’s Day cupcake!

The story begins: “I had an extra tub of strawberry frosting….”

Last fall, as I was preparing to leave the Navajo reservation and move back to the Midwest, I committed to using up everything in my cupboards rather than buying any new food that I would have to fit in my car for that long trip home.

One of the items in the back of my baking cupboard was one tub of strawberry frosting, and it was the inspiration for this yummy (and incredibly easy!) cupcake idea.

I used a chocolate mix for these cupcakes (also remaining in my cupboard), but you could certainly make your favorite chocolate cupcake recipe for these.

When they all were done and I’d taken some pictures, I decided to hold this recipe for February as a fun Valentine’s Day treat! Here it is!!! (printable version)

INGREDIENTS:

One boxed chocolate cake mix (with water, oil and eggs to make according to package)
One tub of strawberry frosting
1/2 cup of whipping cream
1 cup of semi-sweet chocolate chips
24 Pink Sixlets candies and sprinkles (as desired for decoration)

DIRECTIONS:

Make cake mix according to package and bake in 24 cupcake liners placed in tins as directed. Cool.
Make chocolate sauce by melting whipping cream and chocolate chips together in a sauce pan, stirring often, until fully melted and smooth.
Spoon strawberry frosting into a microwave-safe bowl, and heat for 15-30 seconds until smooth and liquid when stirred.
Grasp a cooled cupcake by the bottom and dip the entire top of the cupcake into the softened strawberry frosting. Set each cupcake on a cookie sheet and set these in the refrigerator to harden up for 5 to 10 minutes.
Gently spoon a dollop of chocolate onto the center of a cupcake and smooth it toward the edges, trying to keep it from running over. A couple of mine did and they were fine once they hardened up, just a little messy.
Place decorations on immediately and refrigerate until both chocolate and strawberry frosting are firm. They should be fine at room temperature once they have hardened.
Enjoy!

My thoughts: These are such an easy cupcake to make, but they are SO yummy- and cute! I love the chocolate and strawberry combination. I hope you have a chance to make these for YOUR sweetheart this year! ~Enjoy!

Other fun Valentine recipe ideas (just click on a photo to see the recipe!)

Confetti Sugar Cookies!

Posted on December 26, 2014 by Ruthanne

What better way to celebrate the New Year than with confetti? Especially the edible kind that pours out of the center of a delicious sugar cookie? So. Much. Fun!!!!

These sugar cookies are a fun and festive surprise that are sure to make your guests smile as you ring in 2015! These are easy to put together and a creative addition to any celebration!

Here’s how we made these fun treats: (printable recipe)

INGREDIENTS: (makes about 24 cookies)

2 sticks (1 cup) unsalted butter (softened)
1 1/2 cups of granulated sugar
2 eggs
1 teaspoon of vanilla
1 teaspoon of butter flavoring
3 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon cinnamon
2 bags of Wilton Candy Melts in any colors you wish to use
2-3 cups of small confetti sprinkles

DIRECTIONS:

Preheat oven to 350F degrees.
In a large mixing bowl, cream together butter and sugar until smooth.
Add eggs, vanilla and butter flavoring and mix well.
Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
Roll out on a floured counter with a flour coated rolling pin to desired thickness.
Cut about 72 circles using a cookie cutter (I used a 2″ cookie cutter)
Use a slightly smaller circle cutter to cut out a center circle from 24 of these cookies.
Place cookies on cookie sheets covered in parchment paper and bake at 350F degrees for 8 to 10 minutes.
Slide baked cookies and parchment paper together onto a counter to cool completely.

Melt about 1/4 of a cup of candy melts (I used white, but you can use whatever colors you’ve chosen) in the microwave for 30 second increments, stirring between until completely melted and smooth. Place the melted candy in a small zip top bag and cut one corner off.
Pipe around the bottom of the “ring” cookie and place it on a “solid” cookie.
Fill the open center of the “ring” cookie with confetti sprinkles.
Pipe melted candy melts around the top of the “ring” cookie and set another “solid” cookie on top.
Allow these cookies to harden completely (I placed mine in the fridge for about 20 minutes).

Melt remaining candy melts in the microwave in 30 second increments until completely melted and smooth.
Dip cookie into melted candy and cover completely, using a spoon. Use a fork to lift out and tap against side of bowl until excess melted candy falls away. Slide bottom of cookie against side of bowl and gently slide onto parchment paper to harden.
Immediately sprinkle with confetti or other decorations before candy melts harden.

Package up in a tightly sealed container or in cello bags.
Wait until midnight and celebrate with the BEST confetti ever– the edible kind!!!

My thoughts: these look complicated to make, but they really went together quickly and it was so fun to see people’s surprise at all that confetti inside. I did warn them to take that 1st bite over a plate- haha- I guess that just depends on how messy you want your floors during that NYE party! Enjoy!!!

Other fun NYE treats:

12/19/14: On a personal note: I blog my recipes ahead, and I prepared this post (and scheduled it to publish) several weeks ago. Since that time, my mom has been diagnosed with very, very aggressive cancer and admitted to Hospice. I just wanted to ask for all of you who have followed this little blog and enjoyed these recipes to keep our family in your prayers as we say good bye to her during this Christmas and New Year season. Because of this, and because I am in the process of starting a new job, I will be taking a few weeks off from publishing recipes here. May this New Year bring great hope and joy to you and your family! God Bless! Back in a few weeks. *Hugs* ~Ruthanne

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Posted in Candy, Cookies and tagged birthday party cookies, chocolate cut-out cookie recipe, confetti, confetti cookies, cookies, dessert, fun cookie recipe, holiday, kids, New Years dessert, New Years eve cookies, party, sugar cookies, sweets, unique cookies. Bookmark the permalink.

Easter Egg Cups!

Posted on April 11, 2014 by Ruthanne

These rich chocolate cookie cups are dipped in chocolate and filled with a rich cream “egg”. A perfect Easter treat!!!

Do you love Cadbury Eggs? I’m addicted. That’s why I decided that there simply must be a chocolate cookie cup filled with Cadbury-like cream. I used my favorite recipe for chocolate cut-out cookies and they baked just beautifully into firm little cups. I dipped the tops in melted chocolate and piped yummy cream filling inside. Fun and delicious!

Here’s the recipe: (printable recipe)

INGREDIENTS:

Cookie Cup:

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 bag of Wilton’s dark chocolate candy melts.

Filling:

3/4 cup light Karo syrup
12 tablespoons of butter (softened)
2 tablespoons vanilla
4 cups powdered sugar
1 to 2 tablespoons of water (for consistency)

DIRECTIONS:

Preheat oven to 350F degrees.
Add butter, sugar, eggs, vanilla and cocoa together in large mixing bowl.
Blend on medium speed with a mixer until smooth.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Divide dough into 24 balls of equal size, and place each one in a muffin cup.
Press an indentation into each ball using a tart shaping tool (or the end of a wooden spoon)
Bake at 350F degrees for 8-10 minutes. Press Tart shaping tool into center again, to reshape cups.
Allow the cups to cool for about 5 minutes in pan, then run a small paring knife around edge to pop cup out of pan.
Cool completely on counter.
Melt Wilton’s candy melts in microwave in 30 second increments, stirring between until completely melted and smooth. Dip tops of cups into melted chocolate and allow them to harden completely.

Make filling by adding all of the filling ingredients together except for the water and sugar.
Beat these on high until smooth and creamy.
Add sugar and beat on high until creamy
Add water until it is a nice spreadable, but not runny, consistency.
Beat until very smooth.
Take about 1/4 out and color with yellow food color gel.
Pipe white filling into cups 1st and then add a fun yellow “yolk” on top.
Enjoy!!

My thoughts: These are so0000 yummy. If you want to save time, skip the chocolate dip on the edges. This cookie recipe is just so tasty- and so versatile. I’ve used it for so many things now. Your family will gobble these up (once you convince the kids they aren’t really eggs!) I hope you enjoy them! ~r

Other fun spring recipe ideas:

28 Comments

Posted in Cookie Cups, Cookies, Uncategorized and tagged best, cadbury eggs, candy, chocolate, chocolate cookie, Cookie, cookie cup, cream, dessert, easter, egg, filling, fun, holiday, recipe, spring, sweet, unique. Bookmark the permalink.

Hamburger Cookies!

Posted on March 29, 2014 by Ruthanne

These cute little burgers are a fun April Fools treat. They look like a little burger, but they taste like a yummy peppermint cookie!

I’ve been making these since I was a little girl. They are so easy to put together and so fun to share with people! Both kids and adults will smile when they see these on the table or tucked into a lunch box!

Want to know how to make these cute little treats? Here’s the recipe: (printable version)

INGREDIENTS:

1 box of Nilla Wafers
1 bag of York Peppermint Patties
1/3 cup each of red, green and yellow Wilton’s candy melts.

DIRECTIONS:

Preheat the oven to 350F degrees
Unwrap all of your peppermint patties. (Usually there are 24-26 of them per bag)
Count out twice that many Nilla Wafers (choose the pretty and unbroken ones!)
Place half of the Nilla Wafers, flat side up, on a cookie sheet.
Set one peppermint patty on each Nilla wafer.
Carefully place the cookie sheet in the oven for 1 to 2 minutes, just long enough to melt the chocolate coating on the peppermint patty. (This will melt the bottom of the peppermint to the Nilla wafer).
In 3 small bowls, melt the Candy Melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
Place each of the 3 melted colors in separate zip-top bags.
Clip one corner and drizzle one color across tops of each peppermint. Repeat this with other two colors.

Gently press a Nilla wafer, flat side down, on top of the drizzled candy melts. Press to gently squeeze the “ketchup, lettuce and cheese” colors out at the edge of the cookie “bun”.
Allow cookies to harden completely.

I like to serve them with those little mini potato sticks. I wanted to take some pictures with some, but I couldn’t find any at the grocery store here. Trust me, the salty and sweet is a yummy combination.

My thoughts: My mom was downright mischievous on April Fools Day. I had green milk and no meat on my sandwich and holes poked in my apple. This is a fun “eating hamburgers for dessert” prank that will make your family smile. Plus they are SO yummy! Enjoy!!! ~r

Other fun treats you might like:

Ladybug Oreo Pops!

18 Comments

Posted in Candy, Cookies, Easy recipes and tagged April Fools, candy, chocolate, Cookie, dessert, easy, easy recipe, fun, hamburger cookies, holiday, kids recipe, make with kids, nilla wafers, recipe, sweets, Wiltons candy Melts, york peppermint patties. Bookmark the permalink.

White Chocolate Strawberry Cookies

Posted on February 12, 2014 by Ruthanne

Just in time for Valentines Day- these pretty pink strawberry cookies are made using a cake mix and full of creamy white chocolate chips.

These are such easy and pretty little cookies! They are chewy and moist and flavorful- I really think you are going to love them!

Here’s the recipe: (printable version)

INGREDIENTS:

1 box of Duncan Hines Strawberry cake mix
1/3c. margarine (soft, at room temperature)
1/2 box (4 ounces) of Philadelphia cream cheese (soft, at room temperature)
1 bag of white chocolate chips
1 egg

DIRECTIONS:

Preheat oven to 350 degrees.
Cover 2 cookies sheets with parchment paper.
Cream together margarine and cream cheese until smooth.
Add egg, stirring until smooth.
Melt 1/3 cup of white chocolate chips and stir in.
Add cake mix and stir until combined. Use clean hands to knead mixture into a heavy cookie dough.
Add remaining white chocolate chips and combine well.
Make evenly- sized small balls of dough using a spoon or a cookie scoop.

Place on a parchment paper- covered cookie sheet, leaving room for cookies to spread as they bake.
Bake at 350 degrees for 12-14 minutes.
Remove from oven, slide parchment paper (cookies and all!) onto a clean counter, and cool.

My thoughts: I really love these cookies. The white chocolate chips are SO yummy. I like them best warm out of the oven and all gooey! These are an easy recipe to make with kids, and a perfect treat to give for Valentines Day!

Other fun Valentines treats on easybaked:

6 Comments

Posted in Cookies and tagged baking, best, cake mix cookies, dessert, Duncan Hines Strawberry cake mix, easy cookie recipe, holiday, philadelphia cream cheese, recipe, strawberry, sweets, unique, valentines day, white chocolate, white chocolate chips. Bookmark the permalink.

Andes Mint Layer Cake

Posted on February 1, 2014 by Ruthanne

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping. The perfect chocolate dessert!

Tah Dah!!! One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top. YUM!!!!!!

I love making this cake in various forms. It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe. I think you will love it!!

Here’s the recipe: (printable version)

INGREDIENTS:

1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
2 packets of Dream Whip (found near the jello/pudding boxes at the grocery)
3/4 cup milk
1 teaspoon vanilla
3 tablespoons cocoa powder
3 tablespoons powdered sugar
Andes Baking Chips 10 oz
One container of pre-made chocolate frosting

DIRECTIONS:

Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
Using a mixer, beat until stiff peaks form (3-4 minutes)
Fold in Andes mint baking chips, saving aside a few for topping.
Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave. Heat until frosting is melted into a hot fudge consistency.
Use a large serrated knife to level your two cakes.
Place 1st cake on serving plate, leveled edge up.
Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
Sprinkle the remaining Andes Mint bits on top.
Refrigerate until serving, this will make the middle layer firm and easy to cut.

My thoughts: I love this cake. It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it! Enjoy! ~r

Other yummy chocolate treats here on easybaked:

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Posted in Cakes and tagged Andes, Andes Baking Chips, andes mint, baking, best, cake, cake mix, chocolate, chocolate cake mix, chocolate dessert, chocolate frosting, creative, dessert, dream whip, easy, holiday, layer cake, mint, mousse, party, recipe, rich chocolate cake, sweet, unique, valentines day. Bookmark the permalink.

Pink Champagne and Raspberry Cupcakes!

Posted on December 27, 2013 by Ruthanne

These cheery pink cupcakes are made like a 7-Up cake, but with sweet pink champagne instead! Topped with a raspberry buttercream, they are a perfect way to bring in the New Year!!!

INGREDIENTS: (printable recipe)

Cupcakes:

3 1/4 cups flour
1/2 teaspoon salt
3/4 cup sweet champagne or bubbly wine (I used Barefoot Bubbly, and wished it had been sweeter)
5 eggs
1 teaspoon vanilla
2 sticks (1 cup) butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar

Frosting:

2 sticks (1 cup) butter, softened
1 1/2 cups powdered sugar
2 tablespoons raspberry extract
pink food coloring gel (as desired for coloring both cupcakes and frosting)
fun sprinkles! (I used edible star glitter and pearls—love them!!!)

DIRECTIONS:

Preheat oven to 350F degrees
Place 24 cupcake liners into muffin tins
In a medium bowl, combine champagne, eggs, and vanilla
In a second medium bowl, mix together flour and salt
Use an electric mixer to beat together 2 sticks of softened butter, shortening and granulated sugar.
Beat until light and fluffy, about 2 minutes
With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture.
Alternate the flour and champagne, mixing until well combined.
Add a little bit of pink food coloring gel if you want a pink tint to your cupcakes and combine well.
Spoon batter evenly into cupcake liners
Bake at 350F degrees for 20-25 minutes, until a toothpick inserted into a cupcake comes out clean.
Allow cupcakes to cool completely.
When cupcakes are cool, you can add a little extra champagne taste by poking holes in the top of each cupcake with a toothpick and brushing the tops of each cupcake with champagne.
Make frosting by combining all of the frosting ingredients in a large mixing bowl and beating on low until combined and then on high until light and very fluffy (about 2-3 minutes).
Pipe frosting on tops of cooled cupcakes and decorate with sprinkles as desired.
ENJOY!!

My thoughts: These are just fun little cupcakes. Use the sweetest sparkling wine/champagne you can though. For an alcohol-free treat use sparkling grape juice. I made a valiant attempt at including the champagne in the frosting, but it was TERRIBLE. Simple buttercream with a touch of raspberry flavor was perfect instead.

Happy New Year!!!!!

Other fun New Years recipe ideas:

19 Comments

Posted in Cupcakes and tagged 7-up cake, best, buttercream, cake, cupcake, cupcakes, dessert, holiday, New years, pink champagne, pink champagne cupcake, raspberry, recipe, sparkling wine, sweets, vanilla. Bookmark the permalink.

Creamy Chocolate Pie

Posted on November 16, 2013 by Ruthanne

This is a new take on a chocolate pudding pie. So incredibly rich in chocolate flavor that you will never go back to just plain pudding!

This week’s family recipe comes to us from Florida…or Yellowstone…or Peru….or wherever my wonderful adventurous Aunt Paula might be. She and my Uncle Jim have literally travelled the world and done the most interesting things. They are great story tellers and a family meal with them is a treasure.

I had never tried this recipe before, but Paula and Jim submitted it to our family cookbook and titled it “The Best Chocolate Pie in the World”. How can you resist trying a pie with a name like that?!??

The chocolate flavor in this pie filling is extraordinarily good. Very rich and dark. I’m really not a pie person (check the rest of this blog….not too many pies…) but this one is worth trying, it’s very yummy!

Here’s is the recipe: (printable version)

INGREDIENTS:

1 1/2 cups sugar
2 tablespoons cornstarch
5 tablespoons of cocoa
3 egg yolks, beaten
2 cups hot milk
1 stick (1/2 cup) butter. melted
1 1/2 teaspoons of vanilla

DIRECTIONS:

Prepare a graham cracker or a plain baked pie crust. Since I rarely make pie, I just used a refrigerated pie crust and baked it according to the package. If you have a favorite crust recipe, now’s the time.
In a large, heavy saucepan, combine dry ingredients together.
Heat milk over stove or in the microwave and add it gradually to the dry ingredients, stirring as you add.

Add butter and egg yolks and mix well.
Cook on stove over low heat until thickened, stirring constantly. (I did not allow mine to cook long enough the first time I made this and it didn’t firm up very well. Cook it until it is a very thick custard like consistency. Mine actually boiled before it thickened enough.)
Remove from heat
Mix in vanilla.
Pour into prepared pie crust and chill several hours or overnight.
Enjoy!

My thoughts: Such an easy way to get your chocolate fix! This pie is soooo good with a cup of coffee and a little whipped cream on top…YUM! Thank you for sharing your wonderful dessert with us Aunt Paula! Enjoy your latest Caribbean adventure!! ~r

The other lonely (yet yummy!) pie recipes of Easybaked:

14 Comments

Posted in Pies and tagged baked pie crust, baking, chocolate, chocolate flavor, chocolate pudding pie, christmas, cocoa, creamy, custard, dessert, family recipe, holiday, pie, pie crust, pudding, recipe, thanksgiving, whipped cream. Bookmark the permalink.

Peppermint Hot Chocolate Cupcakes

Posted on December 7, 2012 by Ruthanne

Rich chocolate cupcakes filled with peppermint cream and topped with a chocolate frosting made with hot chocolate mix ~ a perfect winter treat!

(the hot cocoa frosting is to DIE for…just thought you should know that right up front….!)

I love hot chocolate…. it is one of my favorite parts of winter. My friend Dawn recently suggested we participate in a Hot Chocolate Run. If you’ve never heard of this (I hadn’t!) let me show you a little of the amazingness that makes up a Hot Chocolate Run.

Nothing motivates better than chocolate, I always say! Who needs a medal when you can have a big cup of cocoa and warm chocolate fondue after a race?

In any case, I’ve been moderately addicted to hot cocoa ever since that weekend. We all know what happens when I get a flavor stuck in my mind right? Cupcakes happen. Hot Chocolate Cupcakes in this case– with some peppermint as a bonus. If you don’t like peppermint you can easily leave it out of this recipe, but I love the combination! Are you ready to make these? Here we go.

INGREDIENTS:

One boxed dark chocolate cake mix (plus oil, water and eggs needed to make mix according to box)
One packet of Dream Whip (what is Dream Whip? Click HERE)
1/2c. cold milk
3 t. vanilla (divided)
3 tablespoons of finely crushed peppermint candies (I used Peppermint Sprinkles )
1 stick (4 oz.) of salted butter at room temp.
1 stick (4 oz.) of unsalted butter at room temp.
1 cup powdered sugar
1/2 cup of hot cocoa mix (I used Nestle)
Kraft Mallow Bits and peppermint candies to decorate as desired.

DIRECTIONS:

Make cake mix according to box, and bake in 24 cupcake liners in muffin tins.
Cool cupcakes completely.
Make cream filling by placing Dream whip, milk and 1 t. vanilla in a mixing bowl and beating on high until light and fluffy.
Add finely crushed peppermint candy and gently fold in until well combined.
Hollow a core out of each cupcake (I used a Chicago Metallic Cupcake Plunger that was recommended to me by a friend– LOVED it!)

(If you have baking friends this is SUCH an inexpensive and fun stocking stuffer idea– it only took me about 5 minutes to core all 24 cupcakes– and I stopped to take pictures!)

Pipe filling into each cupcake core.
Make frosting by combining butters, powdered sugar, cocoa mix and 2 t. vanilla in a large bowl and beating on high until fluffy.
Pipe frosting over cupcakes and decorate as desired. (The mallow bits were really yummy with this frosting!

My thoughts: Fun and yummy winter treat!! Not a fan of peppermint? Just leave the crushed peppermint out of the filling and you have a yummy whipped cream taste with your hot chocolate frosting instead!

One note: Put the peppermints on just before serving as the frosting eventually makes them a little sticky. I hope you and your family love these little treats! Enjoy!!! ~r