Peppermint Cream Cookie Cupcakes #CupcakeDay
Recipe type: Dessert
Serves: 12 cupcakes
Holiday sandwich cookies are the crust to a chocolatey cupcake with peppermint cream cheese frosting sitting lusciously right on top.
  • For the cupcakes
  • 1 cup packed brown sugar
  • 6 tbsp unsalted butter, softened
  • 2 large eggs
  • 1¼ cups ap flour
  • ½ cup unsweetened dark cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 12 Chocolate Candy Cane Sandwich Cremes (I used Whole Foods 365 brand)
  • For the peppermint cream frosting
  • 2 cups powdered sugar
  • 4 oz. neufchâtel or reduced fat/light cream cheese
  • ¼ cup 1% milk
  • ⅛ teaspoon peppermint extract
  • For the topping
  • 3 regular sized candy canes, crushed
  • 6 Chocolate Candy Cane Sandwich Cremes, cut in half
  1. For the cupcakes
  2. Preheat oven to 350°. Prepare a 12-cup cupcake pan with liners, place one cookie in each liner and set aside.
  3. Combine flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  4. Add brown sugar and butter to the bowl of a stand mixer and beat until well combined.
  5. Add eggs 1 at a time, making sure to beat well each time.
  6. Alternate adding dry ingredients and the buttermilk to the sugar mixture, starting and ending with the dry.
  7. Add vanilla extract and mix well.
  8. Scoop batter into each cookie-filled liner. Bake for 12 minutes.
  9. Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
  10. For the frosting
  11. Combine powdered sugar, cream cheese, milk and peppermint extract in the bowl of a stand mixer and mix until smooth and creamy.
  12. Scoop the frosting into a ziplock bag and snip the corner.
  13. Pipe the frosting onto the cooled cupcakes. Sprinkle the crushed candy cane on top, and finish with one cookie half.
Adapted from Cooking Light:
Recipe by Take A Bite Out of Boca at