Preheat oven to 350°F (176°C). Spray and line 2 muffin pans. In a medium bowl combine eggs, oil and water mix with a whisk until combined. Add Kinnikinnick Chocolate Cake Mix and whisk until combined. Pour batter into prepared muffin tin. Bake for 15-17 minutes. Yields 18 cupcakes or 44 mini
Directions (Chocolate Peppermint Filling)
Whip 1 cup whipping cream and set aside. In a small pot melt chopped chocolate and 1 tbsp 33% cream. Set aside to cool slightly. In a medium bowl, mix cream cheese until soft. Slowly add chocolate mixture and mix until combined. Fold in 1 cup whipped cream until combined. Set aside.
Directions (Peppermint Butter Cream Icing)
In a medium bowl mix soften butter until smooth; slowly add in sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated. Add peppermint extract and optional colour. Mix until combined.
Assembly: Use a wooden spoon handle to make a hole down the center of each cupcake, fill with Chocolate peppermint filling. Pipe a swirl of prepared butter cream icing on top of cupcakes. Yields 18 cupcakes
Tips & Variations
Time saver: chocolate cupcakes can be prepared ahead of time