It's beginning to taste a lot like Christmas!

So, as I was out shopping today, I saw, completely by accident, these bottles of crushed peppermint candies.  I thought . . . "I could totally use those!!!"  So, I bought two bottles.  (World Market - $2.99 each)

Then when I got home, I remembered that I am supposed to go have dinner with my baby brother and his wife this evening, so I decided to make a dessert to take with me.  And what could be better than some Chocolate Peppermint Cupcakes?

I used a box of Duncan Hines Devil's Food cake mix . . . but with a few twists!

Add:
1 tablespoon instant coffee powder
1-1/2 teaspoons pure peppermint extract
1 bottle (3.3 oz) of Festival Peppermint Crunch

I just mixed the cake according to the package directions but added in the coffee and peppermint extract.  Once it was well blended, I gently folded in the Peppermint Crunch.  Then I lined two standard muffin tins with white cupcake liners, scooped the batter into the cups using an ice cream scoop, and baked for 19 minutes.

When they were done, I let them cool completely then frosted half with white frosting and half with chocolate frosting.  And finally, I opened the second bottle of Peppermint Crunch and sprinkled some on top of each cupcake.