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  1. Chocolate-Candy Cane Cupcakes

Chocolate-Candy Cane Cupcakes

01:23:00 30 servings, 1 cupcake (54 g) each
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30 servings, 1 cupcake (54 g) each

Give your chocolate cupcakes a festive twist with some crushed candy canes. These Chocolate-Candy Cane Cupcakes are perfect for holiday get-togethers.

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Make It

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  • Heat oven to 350°F.
  • Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined muffin cups.
  • Bake 20 to 23 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
  • Melt remaining chocolate; cool slightly. Frost cupcakes with Cool Whip; drizzle with chocolate. Sprinkle with remaining candy.

How to Store

Store frosted cupcakes in refrigerator up to 2 days before serving.

How to Crush Candy Canes

You want to crush the candy to about a medium size. Place candy canes in a small resealable plastic bag and crush with your hands. The crushed candy inside the cupcakes melts to give a peppermint flavour and the candy on top provides a nice crunch.


  • 30 servings, 1 cupcake (54 g) each

Nutritional Information

Serving Size 30 servings, 1 cupcake (54 g) each
Calories 190
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 30mg
Sodium 200mg
Carbohydrate 22g
Dietary fibre 1g
Sugars 13g
Protein 2g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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