There are few things that can make a peppermint mocha any better…except maybe a shot of peppermint schnapps! A moist chocolate cake is topped with sweet peppermint schnapps filling for a tasty treat that adults will love. Serve this tasty cupcake for a winter dinner party or a snack for after the kids have gone to bed. With the smooth and decadent flavors of winter, this is one Christmas cupcake you’re going to love!
Preheat oven 350°F. Prepare muffin pans with baking cups.
In large bowl, beat cake mix, 2 tablespoons instant coffee, water, vegetable oil, 1/4 cup peppermint schnapps and eggs with electric mixer on low speed 30 seconds. Scrape down bowl. Increase speed to medium and beat 2 minutes. Divide evenly into prepared pans, filling about 2/3 full.
Bake 16-18 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool cupcakes in pans on cooling grid 5 minutes. Remove from pans; cool completely on cooling grid.
For filling, place chocolate in a large bowl. In small saucepan, heat cream and 1 tablespoon instant coffee over medium heat until steaming. Pour cream mixture over chocolate, and let stand 2 minutes. Stir just until chocolate is melted and smooth. Cool 15-20 minutes. Transfer to a decorating bag fitted with tip 230 and fill cupcakes. Reserve remaining for topping.
In large bowl, prepare Whipped Icing Mix according to package directions, adding 2 tablespoons peppermint schnapps with ice water. Pipe or spread icing onto cupcakes; drizzle with remaining chocolate and sprinkle with peppermint candy.