Fall Chocolate Peppermint Cupcakes

Harvest some good times this fall by gathering around to enjoy these delicious chocolate peppermint cupcakes topped with YORK Peppermint Pattie Pumpkins! Finish these luscious chocolate and mintflavored cupcakes off with bright orange frosting and a festive YORK Peppermint Pattie Pumpkin to really pile on the fall fun. Your family and friends will love having these sweet autumn treats to ease into the changing seasons!
Ingredients
1 package
devils food cake mix
13 cup
HERSHEYS SPECIAL DARK Cocoa
40
YORK Pumpkin Shaped Peppermint Patties divided

3
eggs
1 cup
milk
12 cup
vegetable oil
12 tsp
peppermint extract
2 cups
white frosting readytospread or homemade
yellow and red food color
sprinkles or green leafshaped candies
Directions
Heat oven to 350F.  Line 30 muffin cups 212 inches in
diameter with paper bake cups.
2
Stir together dry cake mix and cocoa in large bowl. Place 13 cup mixture in bowl of food processor set aside.
3
Remove wrappers from 10 peppermint patties. Cut into pieces and place in food processor. Pulse until fine crumbs are formed. Add crumb mixture to cake mixcocoa mixture.
4
Add eggs milk oil and peppermint extract.  Blend at low speed of electric mixer until moistened about 30 seconds.  Beat at medium speed for 2 minutes.  Fill muffin cups 12 full with batter.
5
Bake 18 to 20 minutes or until wooden pick inserted in center of cupcakes comes out clean.  Cool slightly remove from pan to wire rack.  Cool completely.
6
Tint white frosting to desired shade of orange using yellow and red food coloring.  Frost cupcakes. Top each cupcake with pumpkin peppermint pattie and garnish with candy leaves if desired.  Makes 30 cupcakes.