CHOCOLATE PEPPERMINT
CUPCAKES OR CAKE
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
1 TSP PEPPERMINT EXTRACT
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
GARNISH (OPTIONAL):
CHOCOLATE SPRINKLES
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water,
extract, and olive oil, until the consistency is smooth and
thick and there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a
little more than half the liner. (Alternatively, line a 9” cake
round with parchment or tin foil, spray with cooking oil and
pour batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely
before continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, extract and sweetener until
combined. Increase speed slowly to a high speed until icing
resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water,
extract, and olive oil, until the consistency is smooth and
thick and there are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a
little more than half the liner. (Alternatively, line a 9” cake
round with parchment or tin foil, spray with cooking oil and
pour batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely
before continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, extract and sweetener until
combined. Increase speed slowly to a high speed until icing
resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
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