Chocolate Cupcakes Instructions:

1. Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
2. In large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Stir in oil and milk, stirring until combined.
4. Add eggs, one at a time, stirring after each addition.
5. Stir in vanilla extract.
6. Add 1 cup hot water and stir until the mixture is combined into a thin batter.
7. Fill cupcake cups just over ⅔ of the way full and bake at 350 degrees F for 18-22 minutes.

Candy Cane Buttercream Filling Instructions:

1. In a medium bowl combine butter, powdered sugar, vanilla and milk and beat for 5 to 7 minutes until light and fluffy.
2. Add more powdered sugar as needed for thicker frosting.
3. Mix in BRACH’S® Peppermint Crushed Candy Canes.
4. Using a 1 tablespoon measuring spoon, scoop out a hole in the center of the completely cooled cupcakes. Spoon the Candy Cane Buttercream into the hole. Frost using Whipped Cream Frosting recipe.

Whipped Cream Frosting Instructions:

1. Combine all ingredients
2. Beat with a hand mixer until soft peaks form.
3. Frost cooled and filled cupcakes with Whipped Cream frosting. Sprinkle BRACH’S® Peppermint Crushed Candy Canes on top. Serve. Refrigerate any extra cupcakes for up to 4 days.