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Winter Wonderland Surprise Cupcakes


2 hours 30 minutes
Skill Level
24 cupcakes

It's amazing how delicious these peppermint and chocolate surprise cupcakes are. A hidden KISSES Candy Cane Mint Candy, peppermint swiss meringue frosting and a crunchy texture make this the perfect winter wonderland cupcake recipe.

Ingredients & Directions

Prep Time
1 hour
Bake Time
18 minutes
Cool Time
45 minutes


  • Chocolate Peppermint Cupcakes
  • 1 cup
  • 1 cup
    brown sugar, not packed
  • 1 3/4 cups
    all-purpose flour
  • 3/4 cup
    HERSHEY'S Cocoa
  • 1 1/2 tsps
    baking soda
  • 1 1/2 tsps
    baking powder
  • 1/2 tsp
  • 2
  • 1 cup
  • 1/2 cup
    vegetable oil
  • 2 tsps
    peppermint extract
  • 1 cup
    boiling water
  • Peppermint Swiss Meringue Frosting
  • 3
    large egg whites
  • 1 cup
  • 1 cup
    butter(2 sticks)
  • 1 tsp
    peppermint extract
  • HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • peppermint candy or sticks, crushed


Equipment Needed 
Oven Oven
Muffin Cup Tin Muffin Cup Tin
Mixing Bowl Mixing Bowl
Stand Mixer Stand Mixer
Bowl With Spout Bowl With Spout
Wire Rack Wire Rack
Heatproof Bowl Heatproof Bowl
Saucepan Saucepan

For the Cupcakes: 

Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.


Sift together dry ingredients into a large stand mixer bowl.


Add the eggs, milk, oil and peppermint extract.


Beat for two minutes, scraping the sides as needed.


Add the boiling water and beat just until blended. The batter will be watery.


Pour the batter into a large measuring cup or bowl with a spout.


Evenly pour the batter into the cupcake liners, filling only 2/3 full.


Bake for 14 to 18 minutes or until the center of the cupcakes spring back when touched. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

For the Frosting: 

  1. Combine egg whites and sugar in heatproof bowl. Place over a small saucepan of simmering water. Whisk frequently, until they reach 160°F.
  2. Transfer mixture to stand mixer fitted with whisk attachment and beat on medium-high until stiff peaks form and mixture has cooled considerably (around 10 minutes).
  3. Reduce the speed to low adding 2 tablespoons of butter at a time, mixing in between until incorporated. If the frosting becomes soupy or curdled, increase speed to medium-high for 3 to 5 minutes or until smooth again.
  4. Add peppermint extract and stir until just combined.


  1. Place an unwrapped HERSHEY'S KISSES Brand Candy Cane Mint Candy on top of cooled cupcake.
  2. Pipe meringue frosting on top of each cupcake to "hide" the candy piece.
  3. Sprinkle with crushed peppermint candies for a delicious and crunchy texture.

Additional questions?