Recipe Summary

20 mins
20 mins
40 mins
3 dozen cupcakes


Ingredient Checklist


Instructions Checklist
  • Candy cane layered cupcake

  • Preheat oven to 350° and line 3 dozen cupcake cups with cupcake liners.

  • Prepare cake mix colors according to the directions on the packaging. For the red Devil's food cake, whisk in the food dye coloring.

  • To create a swirled cupcake: Fill 18 cupcake liners with 1 tablespoon red batter. Then follow with 1 tablespoon white batter. Then follow with 1 tablespoon red batter. Repeat this step starting with the white batter for the remaining 18 cupcakes.

  • Bake 20 minutes until toothpick comes out clean when inserted into a cupcake, or if pressed down on, it springs back.

  • Allow to cool at least 15 minutes before frosting.

  • Frosting (make while cupcakes are baking)

  • In a bowl cream together the powdered sugar, cream cheese, baking cocoa, coffee, butter, vanilla extract and ground candy cane. Reserve in refrigerator.

  • In another bowl, whisk the heavy whipping cream until it reaches stiff peaks. Chill in the refrigerator for 5 minutes. Once the heavy whipping cream has chilled, fold it into the creamed mixture with a spatula. If the mixture does not hold its shape, re-whisk it to stiff peaks.

  • Frost each cupcake once they have chilled. Sprinkle with leftover ground candy canes. Refrigerate.