Chocolate peppermint cupcakes. Moist chocolate cupcakes topped with beautiful and elegant peppermint swirled white chocolate buttercream. Make this special occasion-worthy dessert the star of your festive celebration. These stunner cupcakes taste like a million bucks!
The basic cupcakes have evolved overtime, however, they have always been and always will be a dessert staple for any special occasion. They instantly add a happy vibe to festivities and celebrations. And here’s my festive twist on two of the most popular holiday treats - chocolate and peppermint or candy canes.
In this chocolate peppermint cupcakes recipe, both cupcake and frosting are infused with delicious festive flavors of peppermint taking the ultimate chocolate-peppermint combo to the next level. These are super easy to make and call for basic cake ingredients readily available from your local grocery store.
Perfect Chocolate Peppermint Cupcakes Recipe
Yes, the recipe starts with making the base of the cupcakes - chocolate cupcakes. And I am going to make the perfect cupcakes that’ll stay moist for 2 days. The deep dark chocolate color is truly sensational.
To make the cupcakes, start with sifting all the dry ingredients- flour, sugar, baking powder, baking soda and a small pinch of salt into a large bowl. You’ll need to mix the wet ingredients separately. It includes eggs, oil, milk, vanilla extract and a teaspoon of the very special festive ingredient - peppermint essence.
Mix both wet and dry ingredients together to create a smooth batter. The final step is adding the secret ingredient that makes these cupcakes so rich and dark brown - hot coffee. Once you add the coffee, don’t overbeat, just fold in very gently until you get a rich smooth batter with pouring consistency.
This batter goes into muffin tins and then to oven. Let the cupcakes cool to room temperature before frosting.
White Chocolate Peppermint Buttercream Frosting For Decadent Chocolate Peppermint Cupcakes
Making the frosting is easy peasy. Beat together all the classic buttercream ingredients like butter, sugar and vanilla extract. I also like to add some divine melted white chocolate to level up the flavor. And don’t forget the extra special peppermint essence to bring in festive vibes.
To add the final touch, top with mini peppermints or candy canes.
More Cupcakes Recipes:
- The Best Chocolate Cupcakes Recipe
- Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
- Carrot Patch Cupcakes
- Beet Red Velvet Cupcakes
- Gulab Jamun Cupcakes
- Jalebi Cupcake
- Vanilla Cupcakes with Vanilla Buttercream Frosting
Chocolate Peppermint Cupcakes | Video
Ingredients
Cupcakes:
- 2 and ½ cups all purpose flour plain flour
- 2 cups granulated sugar caster sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs at room temperature
- ½ cup vegetable oil
- 1 cup milk at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint essence
- ¾ cup freshly brewed hot coffee
Frosting:
- 250 g butter softened
- 300 g powdered sugar icing sugar
- ¼ cup white chocolate chips melted
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon pure vanilla extract
- ½ teaspoon peppermint essence
- Red food coloring
To decorate:
- Mini candy canes
Instructions
Make cupcakes:
- Preheat oven to 180C / 350F. Line a 12-cup muffin tin with cupcake liners. Line a second muffin tin with 10 cupcake liners. Set aside.
- Sift together all-purpose (plain) flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Whisk until thoroughly combined. Set aside.
- Place eggs, oil, milk, vanilla extract and peppermint essence in another bowl.
- Using an electric mixer, beat until combined. Add flour mixture to egg mixture. Beat until just combined.
- Add hot coffee. Fold in gently.
- Pour ¼ cup batter into each cupcake liner. Do not overfill.
- Transfer muffin tins to oven. Bake for about 20-25 minutes or until a skewer inserted into the center of the cupcakes comes out clean.
- Cool in pan for 10 minutes before transferring the cupcakes onto a wire rack to cool completely.
Frosting:
- Place butter, sugar, melted chocolate, cocoa powder, vanilla extract and peppermint essence in a large bowl.
- Using an electric mixer, beat until well combined. Set aside.
Frost cupcakes:
- Allow cupcakes to cool completely before decorating with frosting.
- Paint the inside of piping bag (fitted with your favorite nozzle - I used 1M) with red food coloring.
- Transfer frosting to the piping bag and pipe swirls onto the cupcakes.
Notes
- You can make these cupcakes (unfrosted) a day ahead if you like and store in an airtight container at room temperature.
Nutrition
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