Dessertscakemehometonight4.2
Chocolate Peppermint Cupcakes
Celebrate the magic of the season with these chocolate peppermint cupcakes. Tender chocolate-peppermint cake is swirled with fluffy peppermint buttercream and sprinkled with crushed candy canes and chocolate flakes for a frosty, festive finish. Cool, minty, and perfectly chocolatey, they’re the sweetest way to spread holiday cheer—one bite at a time.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
📝 Preparation Steps
1
Chocolate Peppermint Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool for ⏱️ 5 minutes.
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, vanilla extract, and peppermint extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
large eggs (room temperature)2vanilla extract1 tsppeppermint extract1 tsp
5
Portion the cupcake batter into the cupcake liners, filling about ⅔ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
6
Bake the cupcakes for about ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Peppermint Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
9
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
10
Add in the heavy cream, peppermint extract, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream2 tbsppeppermint extract1 tspvanilla extract1 tsp
11
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
12
Assembling the Cupcakes
13
Fill a piping bag fitted with a Wilton 1M piping tip with the peppermint buttercream frosting. Pipe a generous swirl of frosting onto the cupcakes. Decorate the cupcakes with crushed candy canes and candy cane sticks or mini candy canes.
Nutrition Facts
calories
412 kcal
fat Content
25 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
39 g
sodium Content
207 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
71 mg
carbohydrate Content
47 g
saturated Fat Content
12 g
unsaturated Fat Content
10 g
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