Red Velvet Cupcakes W/ White Chocolate Peppermint Cream Cheese F

Preheat oven to 350. Line 24 cupcake tins with paper liners; set aside.

In a lg mixing bowl, combine cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs. Blend with electric mixer on LOW for 30 seconds; scrape sides with rubber scraper. Increase mixer speed to MEDIUM and beat for 2 minutes, scraping sides if necessary. Batter should look thick and well-combined.

Fold in chocolate chips.

Spoon or scoop 1/3 c batter into each prepared cupcake cup, filling each 3/4rds full.

Bake for 18-20 minutes until they spring back when lightly touched w/ your finger.

Remove from oven and cool in pans for 5 minutes on wire rack.

Run knife around each cupcake and gently lift from the pan using the knife, grasping gently w/ fingertips. Cool on wire rack for 15 minutes before frosting.

FROSTING:.

Place white chocolate in a small glass bowl in the microwave oven on HIGH power for one minute. Remove and stir with wooden spoon or rubber scraper until smooth. Set aside to cool.

In a large mixing bowl, combine cream cheese and butter; beating with electric mixer on LOW speed for about 30 seconds til well-combined.

Add cooled white chocolate and blend on LOW speed for appx 30 seconds until well-combined.

Add peppermint extract and 2 cups confectioners sugar; blend on LOW speed until well-combined, appx 30 seconds; increase mixer speed to MEDIUM and beat til the frosting is fluffy, appx 1 minute, adding upto 1/2 c additional confectioners sugar if necessary to make it a spreadable consistency.

ICE cupcakes by placing a heaping tablespoon of frosting on each cupcake, swirling to spread with a short metal spatula, covering the tops of each cupcake.

Place in frig for appx 20 minutes until the frosting sets.

OPTIONAL: Before chilling, sprinkle tops of frosted cupcakes w/ crusted pepperment candies.