Red Velvet Cupcakes

These were so good-- had to share! The mini-chocolate chips were a nice surprise. The Peppermint Icing was wonderful, but we even liked them uniced :-) We took them to our weekly meeting at the American Legion Post last Saturday and they were all eaten but 3 (and those were taken home by our friend!)
Enjoy~Suz

Red Velvet CupcakesCupcakes from the Cake Doctor, Anne ByrnMakes 22-24 cupcakes24 cupcake liners for the pans (2 1/2" size)1 pkg plain German chocolate cake mix1 pkg vanilla pudding (cook n serve type)1 c sour cream (regualr or low fat, but not no-fat)1/2 c water1/2 c vegetable oil1 (1 oz) bottle red food coloring3 eggs1 c mini chocolate chipsWhite Chocolate Peppermint Cream Cheese Frosting (recipe follows)Place the rack in the center of the oven and preheat the oven to350°. Line 24 muffin cups.Place all cake ingredients, except for the chocolate chips, in mixingbowl. Blend on low speed for 30 seconds. Stop the mixer and scrapedown the bowl. Increase mixer speed to medium and heat 2 minuteslonger, scraping down the sides as nedded. Batter will be thick.Fold in chocoalte chips.Scoop about 13 cup of batter into each lined cupcake cup, filling it3/4 of the way. Bake cupcakes for 18-20 minutes, or until the cakesspring back when lightly pressed with your finger.Cool in pan 5 minutes. Run a dinner knife around the edges of thecupcake liners, lift the cupcakes out of hte liners from the bottomusing the end of the knife. Cool on a wire rack for at least 15minutes before frosting. (**I left my cupcakes in the liners)To store:Store at room temp., covered for up to 3 days.Store in fridge , covered, for up to a week.To freeze, wrap unfrosted cupcakes in foil and freeze for up to amonth. Let the cupcakes sit overnight in the fridge before frostingthem.White Chocolate Peppermint Cream Cheese Frosting6 oz white chocolate, coarsley chopped4 oz cream cheese (regualr or reduced fat, but not no-fat), room temp4 Tbsp butterm room temp1 tsp peppermint extract2 - 2 1/2 c powdered sugar, siftedPlace the white chocolatein a small glass bowl in the microwave onhigh for 1 minute. Remove from oven and stir with a wooden spoon orspatuala to smooth. Set aside to cool.Place the cream cheese and butter in a large mixing bowl and beat onlow speed until well-combined, about 30 seconds.Stop the machine and add the cooled white chocolate, blend on low for30 seconds longer. Add the peppermint extract and 2 cups of thepowdered sugar. Blend on low speed until the sugar is incorperatedinto the cream cheese mixture. Increase the mixer speed to meduimand beat for 1 minute longer, or until frosting is fluffy. Add theremaining 1/2 c powdered sugar if needed to make a spreadableconsistancy.