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Chocolate Peppermint Cupcakes

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These Chocolate Peppermint Cupcakes combine moist chocolate cake with cool peppermint frosting and crushed candy canes for a festive, flavorful treat. Perfect for holiday parties, gifts, or cozy nights in, they’re a delicious celebration of the season.

Ingredients

    • For the cupcakes:
    • 1 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 cup granulated sugar
    • 2 large eggs
    • 1/2 cup milk
    • 1/3 cup vegetable oil
    • 1 tsp vanilla extract
    • 1/2 cup hot water or brewed coffee

 

    • For the frosting:
    • 1 cup unsalted butter, softened
    • 34 cups powdered sugar
    • 12 tsp peppermint extract
    • 23 tbsp milk or heavy cream
    • Red food coloring (optional)

 

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

Instructions

  1. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and sugar. In a separate bowl, mix eggs, milk, oil, and vanilla. Combine wet and dry ingredients, then stir in hot water or coffee until smooth.
  3. Fill cupcake liners 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
  4. To make frosting, beat butter until fluffy. Add powdered sugar gradually, then peppermint extract and milk until smooth. For swirl effect, add red food coloring to one side of piping bag before filling with frosting.
  5. Frost cooled cupcakes and top with crushed candy canes and chocolate shavings if desired.

Notes

  • Use a boxed chocolate cake mix with added peppermint extract for a shortcut.
  • Crush candy canes in a zip-top bag with a rolling pin for easy cleanup.
  • Adjust peppermint extract to taste — start small and add more as needed.
  • For extra flair, top with whole mini candy canes or peppermint bark pieces.

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