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1 pkg. (2-layer size) devil's food cake mix
12 chocolate-covered mint patties (165 g), cut in half
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 tsp. peppermint extract
2 cups icing sugar
1 cup thawed Cool Whip Whipped Topping
2 Tbsp. coloured sugar
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How do I make it ?
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pan 10 min., inserting halved peppermint patty into centre of each cupcake after 2 min. Remove to wire racks; cool completely.
Beat cream cheese and extract in large bowl with mixer until blended. Gradually add icing sugar, mixing well after each addition. Gently stir in Cool Whip until blended; spread onto cupcakes.
Sprinkle with coloured sugar.
Kraft Kitchen Tips!
Prepare using a white or yellow cake mix.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 230 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 24 g
Protein 3 g
24 servings, 1 cupcake (60 g) each
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.