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Chocolate peppermint cupcakes recipe video

Chocolate Peppermint Cupcakes | Video

Decadent and rich peppermint infused chocolate cupcakes with peppermint buttercream frosting
5 from 43 votes
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author :Nish Kitchen
Servings 22 cupcakes

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

Serving: 1g | Calories: 168kcal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 275mg | Fiber: 1g | Sugar: 2g