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Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes

Moist chocolate cupcakes topped with a fluffy peppermint buttercream and a sprinkle of crushed candy canes. Festive, rich, and irresistibly minty.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.25 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder natural or Dutch-process both work
  • 1 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 large eggs room temperature
  • 0.75 cup whole milk room temperature
  • 0.33 cup vegetable oil or another neutral oil
  • 1 tsp pure vanilla extract
  • 0.5 tsp peppermint extract for the cupcakes
  • 0.5 cup hot brewed coffee very hot; intensifies chocolate flavor
  • 1 cup unsalted butter, softened for the frosting
  • 2.75 cup powdered sugar sifted if lumpy; for the frosting
  • 2.5 tbsp heavy cream plus more as needed; for the frosting
  • 0.75 tsp peppermint extract for the frosting
  • 0.5 tsp vanilla extract for the frosting
  • 0.125 tsp fine salt for the frosting
  • 0.25 cup crushed candy canes for garnish
  • 2 tbsp chocolate sprinkles optional garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  • Beat eggs, milk, oil, vanilla, and peppermint extract in a separate bowl until smooth.
  • Pour wet ingredients into the dry mix. Stir just until no dry streaks remain.
  • Stream in the hot coffee and whisk gently until the batter is thin and glossy.
  • Divide batter among liners, filling each about two-thirds full.
  • Bake 17–19 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool cupcakes in the pan 5 minutes, then transfer to a rack to cool completely.
  • Beat softened butter on medium-high until creamy, about 2 minutes.
  • Gradually mix in powdered sugar and salt on low. Beat in peppermint and vanilla.
  • Add cream a little at a time, whipping until light and fluffy, 1–2 minutes more.
  • Swirl frosting onto cooled cupcakes. Sprinkle with crushed candy canes and sprinkles.

Notes

Variation: Tint the frosting pale pink with a drop of red gel color, or fold in mini chocolate chips for texture. To serve, chill frosted cupcakes 10 minutes for cleaner swirls. Store covered at room temperature for 1 day or refrigerate up to 4 days; bring to room temp before serving.
This recipe is an original creation inspired by classic Chocolate Peppermint Cupcakes flavors. All ingredient ratios and instructions are independently developed.