Ingredients:

• 1 package (18.25 oz.) Devil’s Food cake mix (Eggs, oil, and water according to package directions)
• 1 package (10 oz.) Andes Peppermint Crunch Baking Chips
• 1 container (16 oz.) white ready to spread frosting

Directions:

1. Preheat oven according to cake mix package directions.
2. Prepare cake mix; stir in 1 cup Andes Peppermint Crunch
3. Baking Chips; reserve remaining chips.
4. Divide batter evenly into cupcake pans lines with foil baking cups.
5. Bake according to cake mix package directions.
6. Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely.
7. Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.

Yield:

24 Cupcakes