Dessertscambreabakes5.0
Chocolate Peppermint Cupcakes
Ditch the cookie tray — these chocolate peppermint cupcakes are the real holiday showstopper. Baked with Dutch cocoa and finished with peppermint-kissed frosting, they’re rich, festive, and made to impress.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 30m🔥 Cook: 20 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Make the Cupcakes
2
Preheat the oven to 350°F(180°C). Line a 12-cup cupcake pan with liners and set aside.
3
In the bowl of a stand mixer, combine the cake flour, sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Use the paddle attachment to mix in the butter until it resembles coarse sand, about ⏱️ 3 minutes on low speed.
espresso powder (optional)1 teaspoon
4
In a separate bowl, whisk together the sour cream, milk, oil, coffee, egg, egg yolk, and peppermint extract. Pour this mixture into the bowl and mix on low speed for a few seconds, then stop the mixer and scrape down the bowl. Continue mixing for a few seconds longer until completely combined and no streaks of flour remain. The batter won’t look completely smooth and will seem lumpy. That’s normal!
large egg (room temperature)1large egg yolk (room temperature)1peppermint extract1 teaspoonteaspoons peppermint extract1 1/2
5
Fill the cupcake liners with the batter; each one will be roughly 3/4 full. You will have enough batter for 12 cupcakes.
6
Bake for ⏱️ 20-25 minutes, or until a toothpick inserted into the centers comes out covered in a few moist crumbs. Once baked, let the pan cool on a wire rack for ⏱️ 10 minutes, then carefully remove them from the hot pan and let them finish cooling directly on the rack.
7
Make the Peppermint Frosting
8
In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on medium speed until light and fluffy. Add in the heavy cream and peppermint extract, then mix until fully combined.
heavy cream1 tablespoonpeppermint extract1 teaspoonteaspoons peppermint extract1 1/2
9
Scoop half of the frosting into a large piping bag and set aside. Add red food coloring to the remaining frosting and beat until it reaches a vibrant candy cane red. Transfer the red frosting to a second piping bag.
10
Place both frosting bags into a third large piping bag fitted with a star tip. Cut the tips off the inner bags and pull them through the piping tip. Pipe a swirl or two into a bowl first to get the colors to blend before frosting the cupcakes.
11
Pipe swirls of frosting onto the cooled cupcakes, then top with peppermint baking chips and mini candy canes.
Nutrition Facts
calories
641 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
2 g
sugar Content
54 g
sodium Content
216 mg
protein Content
3 g
trans Fat Content
2 g
cholesterol Content
139 mg
carbohydrate Content
58 g
saturated Fat Content
27 g
unsaturated Fat Content
16 g
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