Ingredients

The following ingredients have 48 Servings
  • 1 box Devil’s Food Cake Mix
  • 1 can La Croix (Sparkling Water, or Diet Coke)
  • 1½ cups Peppermint Melting Candy
  • 1 teaspoon Canola Oil

Instruction

  • Combine cake mix and can of La Croix/Sparkling Water/Diet Coke in a large bowl and mix well.**Do not add butter, oil, or eggs if using this method. The carbonation in the water/soda will substitute for those ingredients and cause the batter to rise. If you would prefer the traditional route, feel free to bake as directed on the back of the box, and ignore the carbonated beverage addition**
  • Use an ice cream scooper (great size!) to spoon into a nonstick mini-muffin tin and bake at 325 degrees for 15 - 18 minutes, or until done.
  • Once done baking, melt peppermint candy coating in the microwave for 90 seconds and stir. The coating should be easily stirred, and most if the chunks will dissolve upon a minute or two of stirring.
  • Add Canola Oil and continue stirring. If numerous hard chunks remain, nuke it for another 15 seconds and stir again.
  • Place mini muffins on a sheet of parchment paper and spoon peppermint coating on top of each muffin, using the back end of the spoon to move the coating around so that it just begins to drip down the sides.
  • Refrigerate for 30 minutes and serve!