Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Mix together 1 lb. buttercreme and 0.25 oz. peppermint flavoring. Place prepared buttercreme in a piping bag fitted with a large open star tip. Pipe a swirl of prepared buttercreme on top of cupcakes and drizzle with warmed fudge icing, top with sprinkles.
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