Award Winning Winter Mint Surprise Cupcakes

These AWARD WINNING cupcakes need little introduction because I just want you to bake them to taste how delicious they are. If you want to be slapped in the face by minty winter flavor, this is the way to go. I came up with these creations last year when asked to bring dessert to a holiday party, and didn’t want to settle for a run of the mill treat. When you take a bite, you’ll find a little gift waiting for you in the center. The special ingredient is only available during this time of the year, so you may want to make extra and freeze them for an out of season craving! Always wanting to appeal to both chocolate and vanilla lovers, I’ve made two different versions that are decadent, yet light enough to be able to eat one (or two!) of each.

White Chocolate Peppermint Cupcakes

1. Utilize your favorite vanilla (not yellow!) cake recipe and bake the cupcakes according to instructions.

2. During the last minute of baking, gently push one unwrapped Candy Cane HERSHEY’s kiss into the center of each cupcake (Tip: I poke the kiss in upside down so the top easily pops through to the center, and the flat top levels off with the cupcake), and swirl it with a toothpick so it melts into the cake. Bake for an additional minute before removing the cupcakes from the tin to cool. There will be a slight dip in the cupcake, which will be covered once you frost it.

3. While the cupcake is still warm, sprinkle some crushed candy cane onto the top and allow it to cool.

4. Fill a pastry bag with your favorite vanilla frosting and swirl it onto the cupcake starting with the center where the kiss is, and work your way outwards. Sprinkle more crushed candy cane onto the frosting. If you make them a few hours ahead of time (or even the night before and refrigerate them), the crushed candy cane will eventually melt into the actual frosting for a pretty effect. If you serve them immediately, there will be a crunch on top.

5. Serve these to your friends and watch them smile as they bite through the refreshing frosting and find a sweet, minty surprise center awaiting them. They will wonder how you’ve worked such magic, but don’t worry, it will be our little secret.

WATCH how to make these!

Chocolate Mint Truffle Cupcakes

1. Utilize your favorite chocolate cake recipe and bake the cupcakes according to instructions.

2. During the last minute of baking, gently push one unwrapped Mint Truffle HERSHEY’s kiss into the center of each cupcake (Tip: I poke the kiss in upside down so the top easily pops through to the center, and the flat top levels off with the cupcake), and swirl it with a toothpick so it melts into the cake. Bake for an additional minute before removing the cupcakes from the tin to cool. There will be a slight dip in the cupcake, which will be covered once you frost it.

3. While the cupcake is still warm, sprinkle some crushed chocolate mint candy (I use Choco Starlight Mints) onto the top and allow it to cool.

4. Fill a pastry bag with your favorite chocolate frosting and swirl it onto the cupcake starting with the center where the kiss is, and work your way outwards. Sprinkle more crushed chocolate mint candy onto the frosting. If you make them a few hours ahead of time (or even the night before and refrigerate them), the crushed chocolate mint candy will eventually melt into the actual frosting for a pretty effect. If you serve them immediately, there will be a crunch on top.