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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. In a large bowl, combine cake mix (I sift mine to remove any lumps), eggs, oil, sour cream, buttermilk and vanilla extract until smooth.
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3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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4. Let (it go...let it go) cool.
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5. Chocolate Peppermint Frosting: Beat butter until smooth. Add cocoa powder, vanilla extract and peppermint extract and beat again. Add 2 tablespoons milk and 1 cup powered sugar. Continue to add more powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick or stiff!
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6. Pipe onto cooled cupcakes and top with crushed candy canes for color and crunch!