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Candy Cane Freakshake Cupcakes

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Candy Cane Freakshake Cupcakes! Christmas is peppermint! So yum! And these cupcakes celebrate that flavour so beautifully!

Candy Cane Freakshake Cupcakes

Candy Cane Freakshake Cupcakes

Candy Cane Freakshake Cupcakes

Peppermint vanilla cupcakes with cake donut, buttercream frosting and peppermint candy decorations.

Serves 12

5 from 2 votes
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Prep: 40 minutes
Cook: 45 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 529kcal



  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 eggs
  • 1 1/2 cups / 375 ml whole milk
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 4 drops / 4 drops red food gel
  • 2 tsp / 2 tsp peppermint extract or essence
  • 1 cup / 290 g mini choc chips
  • 1 cup / 60 ml chocolate sauce
  • x10 candy canes
  • x 10 white chocolate ball candy


White choc ganache

  • 1 1/2 cups / 290 g white chocolate
  • 1/4 cup / 59.5 g thickened cream



  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a 12 hole cupcake tin with cupcake liners. Spray a 12 hole donut tin with oil spray. Use a brush to spread around. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt. Peppermint extract, red food gel, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Add mini choc chips to the bottom of the donut holes and add batter using a piping bag. Fill to just above half way.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake donuts for 20 min and cupcakes for 40-45 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • White chocolate ganache
  • Add white chocolate and ganache into a microwave safe bowl and microwave for 20 seconds at a time mixing each time until smooth. Set aside to cool slightly before using


  • Add peppermint extract to all of the frosting and mix until well combined. Set aside ¼ of the frosting in a bowl. Add red food gel and mix until well combined. Add white frosting and red frosting in two separate frosting bags.
  • Lay out a sheet of plastic wrap on your work bench and frost lines of the red and white frosting. Roll up and twist each end. Add to a piping bag fitted with a medium round tip.
  • Core each cupcake and fill with chocolate sauce. Frost a double donut swirl on top. Drizzle with chocolate sauce. Add donut on top and drizzle with white ganache. Add candy cane straws and finish with white chocolate ball candy.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 12g
Calories : 529kcal
Carbonhydrates: 56g
Protein: 8g
Fat: 31g
Saturated Fat: 20g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 62mg
Sodium: 283mg
Potassium : 160mg
Fiber: 1g
Sugar : 27g
Vitamin A: 375IU
Vitamin C: 1mg
Calcium: 185mg
Iron: 2mg
Nutrition Disclosure
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5 from 2 votes (2 ratings without comment)

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