Chocolate Peppermint Cupcakes

These Chocolate Peppermint Cupcakes are a festive and irresistible treat I love baking during the holiday season. Rich, moist chocolate cupcakes are paired with cool peppermint frosting and topped with crushed candy canes for that perfect wintery crunch. They’re eye-catching, flavorful, and the perfect way to add some holiday magic to any dessert table.

Why I’ll Love This Recipe

I love this recipe because it brings together deep chocolate flavor and refreshing peppermint in a way that feels indulgent but balanced. The texture of the moist cupcake contrasts beautifully with the creamy frosting and the crunch of peppermint on top. They’re perfect for Christmas parties, cookie exchanges, or just cozy nights by the tree — and they make great gifts, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cupcakes

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Milk
• Vegetable oil
• Vanilla extract
• Hot water or brewed coffee (for enhanced chocolate flavor)

For the peppermint frosting

• Unsalted butter, softened
• Powdered sugar
• Peppermint extract
• Milk or heavy cream (for consistency)
• Red food coloring (optional, for swirl effect)

For topping

• Crushed candy canes or peppermint candies
• Chocolate shavings (optional)

Directions

1. Preheat the oven
   I preheat my oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Make the cupcake batter
   In a large bowl, I whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and sugar. In another bowl, I mix the eggs, milk, oil, and vanilla extract. I combine the wet and dry ingredients, then stir in hot water or coffee last to thin the batter.
3. Bake the cupcakes
   I fill each cupcake liner about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Then I let them cool completely before frosting.
4. Make the frosting
   I beat softened butter until light and fluffy. Then I gradually add powdered sugar, a splash of milk or cream, and peppermint extract. If I want a red-and-white swirl effect, I add a bit of red food coloring to one side of the piping bag before filling it with frosting.
5. Decorate the cupcakes
   I frost the cooled cupcakes using a piping bag or spatula, then sprinkle crushed candy canes or peppermint candies over the top. I sometimes add chocolate shavings for a little extra flair.

Servings and timing

Servings: 12–14 cupcakes
Prep time: ~20 minutes
Bake time: ~20 minutes
Cooling & decorating time: ~30 minutes
Total time: ~1 hour 10 minutes

Variations

• I swirl chocolate and peppermint frosting together for a dual flavor effect
• I add mini chocolate chips to the cupcake batter for extra texture
• I use cream cheese frosting with peppermint extract for a tangy twist
• I top with whole mini candy canes for decoration
• I add a peppermint bark square on top for a gourmet touch

storage/reheating

Room temperature: I store frosted cupcakes in an airtight container for up to 2 days.

Refrigerator: I refrigerate them for up to 5 days. I let them sit at room temperature before serving for the best texture.

Freezer: I freeze unfrosted cupcakes for up to 2 months. I thaw them completely before frosting and serving.

Reheating: I don’t reheat these — they’re best served cool or at room temperature.

FAQs

Can I use a boxed cake mix?

Yes, I sometimes use a chocolate cake mix and add a splash of peppermint extract to the batter to save time. The frosting and decorations still make them feel homemade.

How strong is the peppermint flavor?

It’s balanced — cool and refreshing but not overpowering. I adjust the extract in the frosting depending on how minty I want it.

Can I make the frosting ahead of time?

Yes, I make the frosting a day in advance and store it in the fridge. I let it soften slightly before piping or spreading.

How do I crush candy canes without making a mess?

I place them in a zip-top bag and crush them with a rolling pin. I do it gently to avoid turning them into powder.

Can I make this recipe gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free flour blend. I make sure all other ingredients (especially candy canes) are gluten-free as well.

Conclusion

These Chocolate Peppermint Cupcakes are a delightful mix of rich cocoa and cool mint, making them a standout holiday dessert I come back to every year. They’re festive, easy to decorate, and full of that classic winter flavor combination. Whether I’m baking for a party or gifting a dozen to friends, they always make the season feel a little more magical.

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