Directions

• For the cupcakes:
• 1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
• 2. Sift together dry ingredients into a large stand mixer bowl.
• 3. Add the eggs, milk, oil and peppermint extract.
• 4. Beat for two minutes, scraping the sides as needed.
• 5. Add the boiling water and beat just until blended. The batter will be watery.
• 6. Pour the batter into a large measuring cup or bowl with a spout.
• 7. Evenly pour the batter into the cupcake liners, filling only 2/3 full.
• 8. 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.
• Assembly:
• 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.
• Recipe created for The Hershey Company by Dara Yu.