Fall Chocolate Peppermint Cupcakes

From HERSHEY’S

Makes 30 cupcakes

Harvest some good times this fall by gathering around your holiday table to enjoy these delicious Chocolate Peppermint Cupcakes.

INGREDIENTS

1 package devils food cake mix
1/3 cup HERSHEY’S SPECIAL DARK Cocoa
40 YORK Pumpkin Shaped Peppermint Patties, divided
3 eggs
1 cup milk
1/2 cup vegetable oil
1/2 teaspoon peppermint extract
2 cups white frosting (ready-to-spread or homemade)
Yellow and red food color
Sprinkles or green leaf-shaped candies

DIRECTIONS

1.Heat oven to 350 degrees. Line 30 muffin cups (2 1/2 inches in diameter) with paper bake cups.

2.Stir together dry cake mix and cocoa in large bowl. Place 1/3 cup mixture in bowl of food processor; set aside.

3.Remove wrappers from 10 peppermint patties. Cut into pieces and place in food processor. Pulse until fine crumbs are formed. Add crumb mixture to cake mix/cocoa mixture.

4.Add eggs, milk, oil, and peppermint extract. Blend at low speed of electric mixer until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Fill muffin cups 1/2 full with batter.

5.Bake 18 to 20 minutes or until wooden pick inserted in center of cupcakes comes out clean.  Cool slightly; remove from pan to wire rack. Cool completely.

6.Tint white frosting to desired shade of orange using yellow and red food coloring. Frost cupcakes. Top each cupcake with pumpkin peppermint pattie and garnish with candy leaves, if desired.

Find this recipe and more holiday treats at hersheyland.com