Enjoy the peppermint flavor with chocolate peppermint cupcakes that look amazing with candy cane frosting and topped with candy cane pieces or sprinkles.

Need more yummy Christmas recipes? Try these Christmas treats and recipes to bring the Christmas spirit Candy Cane Puff Pastries, Present Brownies, Santa Hat Cupcakes, Ham, Egg, and Spinach Casserole, and Simple Crepes.

Indulge in the delightful combination of rich chocolate and refreshing peppermint with these decadent Chocolate Peppermint Cupcakes. This festive treat is not only a feast for the taste buds but also a visual delight with its swirls of red and white frosting. Whether you’re looking for a show-stopping dessert for your holiday gathering or simply want to satisfy your sweet tooth, these cupcakes are sure to impress. In this blog post, we’ll guide you through the recipe, provide variations to customize your cupcakes, answer common questions, and share tips for optimizing your search on Google.

Table of Contents

Why You’ll Love This Recipe:

There are countless reasons why you’ll fall in love with these Chocolate Peppermint Cupcakes. Firstly, the combination of creamy, tangy cream cheese frosting with a hint of cool peppermint creates a symphony of flavors that will leave you craving for more. The moist and fluffy favorite chocolate cupcake recipe provides the perfect base for this delectable pairing. Additionally, the festive swirls of red and white frosting make these cupcakes a visually stunning addition to any Christmas time dessert table. Whether you’re a chocolate lover or a peppermint enthusiast, these cupcakes are a match made in dessert heaven.

Variations

While the classic combination of chocolate and peppermint is undeniably delicious, you can also get creative and customize your cupcakes to suit your preferences. Here are a few variations to consider:

Mint Chocolate Chip: Add a handful of mini chocolate chips to the cupcake batter for an extra burst of chocolatey goodness.

Peppermint Mocha: Incorporate a tablespoon of instant coffee granules into the cupcake batter to create a delightful mocha flavor that compliments the hint of peppermint.

Candy Cane Crunch: Crush some candy canes and sprinkle the pieces on top of the frosting for a festive and crunchy texture.

Double Chocolate: Add a handful of chopped chocolate and crushed peppermints to the batter for more intense flavors in the cupcake.

Common Questions about Chocolate Peppermint Cupcakes:

Can I use a different type of frosting?

Yes, if you’re not a fan of cream cheese frosting, you can substitute it with a classic buttercream frosting, peppermint buttercream frosting, or even a chocolate ganache.

Can I make these cupcakes in advance?

Absolutely! These cupcakes can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze them for up to 3 months.

Can I use a different type of flour?

While the recipe calls for all-purpose flour, you can experiment with different types of flour, such as cake flour, whole wheat or gluten-free flour, to cater to dietary restrictions or preferences. Keep in mind that the texture and taste may vary slightly.

Ingredients and Supplies for Peppermint Chocolate Cupcakes

When you are ready to make these delicious chocolate peppermint cupcakes you will need a variety of basic ingredients, plus some seasonal items that you can find around this time of year such as candy canes and holiday sprinkles.

For the cupcakes:

½ c unsalted butter, softened to room temperature
¾ c sugar
¼ c oil
2 eggs
1 t vanilla
1 t peppermint extract
¾ c milk
1 ¼ c flour
1 ½ t baking powder
½ t salt
½ c cocoa powder

For the frosting:

1 c unsalted butter, softened
4 oz cream cheese, softened
½ t salt
1 t peppermint extract
4 c powdered sugar
Red gel food coloring
Sprinkles, peppermint candies, or crushed candy canes, to decorate

Supplies Needed:

cupcake liners
cupcake pan
large piping bag
star frosting tip

How to Make Chocolate Peppermint Cupcakes:

To make the cupcakes:

Preheat your oven to 350 degrees and line your cupcake pan(s) with liners.
In the bowl of a stand mixer, cream together softened butter and sugar until combined (A hand mixer and large bowl may be used as well).
Add vanilla extract, peppermint extract, oil, and eggs. Mix well.
Pour in the milk and mix again. The mixture may appear curdled, but that’s normal.
Add the dry ingredients (flour, baking powder, salt, and cocoa powder) and mix thoroughly. Scrape down the sides of the bowl and mix again.
Using an ice cream scoop or a ¼ cup measuring cup, fill each lined cupcake cavity about ⅔ full with batter.
Bake in the preheated oven for 14-16 minutes or until the edges are set and a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before decorating on a wire rack.

To make the frosting:

In the bowl of a stand mixer, combine the softened butter, salt, peppermint extract and about half of the powdered sugar. Mix until combined on medium speed (again an electric mixer could be used with a separate bowl).
Add the remaining powdered sugar. Mix on low speed until combined.
Bump up the speed and mix on medium or high speed for an additional 2-3 minutes or until the frosting is smooth and fluffy looking.
Divide the frosting in half and tint half of it red.
Fit your piping bag with a large star tip.
Place your piping bag in a cup and fold the ends over the edge of the cup. Place a scoop of white icing on one side of the piping bag. Place another scoop of equal size on the other side of the piping bag so that the two colors will make a candy cane swirl together as they combine.
Pipe a large mound of frosting on each cupcake working in a spiral motion and drawing the frosting upwards.
Top with sprinkles or candy of your choice.

Storage

Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

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Chocolate Peppermint Cupcakes

This luscious creation is a symphony of creamy, tangy cream cheese with a hint of cool, invigorating peppermint that dances on your taste buds. It’s a flavor combination that will leave you craving for more, and the festive swirl of red and white frosting on top is a feast for the eyes as well as the palate.

Prep Time30

Cook Time30

Inactive Time30

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Chocolate peppermint cupcake recipe, Delicious Christmas cupcakes, Peppermint cream cheese frosting,, Peppermint-flavored cupcakes

Servings: 18

Ingredients

Cupcakes

½ c unsalted butter softened
¾ c sugar
¼ c oil
2 eggs
1 t vanilla
1 t peppermint extract
¾ c milk
1 ¼ c flour
1 ½ t baking powder
½ t salt
½ c cocoa powder

Frosting

1 c unsalted butter softened
4 oz cream cheese softened
½ t salt
1 t peppermint extract
4 c powdered sugar
Red food coloring
Sprinkles to decorate

Instructions

Preheat the oven to 350 degrees. Place liners in your cupcake pan(s) and set aside.
For the cupcakes – In the bowl of a stand mixer, combine the softened butter and sugar. Cream until combined for about 2 minutes.
Add in the vanilla, peppermint extract, oil and eggs. Mix well.
Pour in the milk and mix again. The mixture will appear curdled – this is normal.
Add in all the dry ingredients: flour, baking powder, salt and cocoa powder. Mix thoroughly. Stop the machine, scrape down the sides and mix again.
Using an ice cream scoop or ¼ cup measuring cup, scoop out enough batter to fill each of the paper lined cupcake cavities until about ⅔ full.
Bake in the preheated oven for about 14-16 minutes or until the edges are set and a toothpick inserted in the center of a cupcake comes out clean. Set to the side to cool completely before decorating.
For the frosting – In the bowl of a stand mixer, combine the softened butter, salt, peppermint extract and about half of the powdered sugar. Mix until combined.
Add the remaining powdered sugar. Mix on low speed until combined.
Bump up the speed and mix on med/high for an additional 2-3 minutes or until the frosting is smooth and fluffy looking.
Divide the frosting in half and tint half of it red.
Fit your piping bag with a large star tip.
Place your piping bag in a cup and fold the ends over the edge of the cup. Place a scoop of white icing on one side of the piping bag. Place another scoop of equal size on the other side of the piping bag so that the two colors will swirl together as they combine.
Pipe a large mound of frosting on each cupcake working in a spiral motion and drawing the frosting upwards.
Top with sprinkles of choice.

Notes

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

These Chocolate Peppermint Cupcakes are the perfect treat to celebrate the holiday season. With their rich chocolate flavor, refreshing peppermint twist, and visually appealing frosting with red stripes, they are sure to impress your family and friends. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and yields delicious results. Get creative with variations, store them for later, and enjoy the festive spirit with these delightful cupcakes. Happy baking!

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