Go Back

Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes make the perfect holiday treat. Loads of decadent chocolate cake topped with perfectly creamy peppermint frosting.

Course Dessert
Cuisine American
Keyword Chocolate, Cupcake, Peppermint
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 24 cupcakes
Author Amy

Ingredients

Cupcakes

  • 1 3/4 cup flour
  • 2 cups sugar
  • 3/4 cup good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk shaken
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 1 teaspoon vanilla
  • 1 cup freshly brewed hot coffee

Frosting

  • 3 sticks unsalted butter cubed and softened
  • 3 tablespoons heavy cream
  • 2 1/2 teaspoons vanilla
  • 1 teaspoon peppermint extract more or less to taste
  • 1/4 teaspoon salt
  • 3-4 drops of pink food coloring optional
  • 3 cups 12 ounces confectioners sugar, sifted
  • 3-5 candy canes crushed

Instructions

Cupcakes

  1. Preheat oven to 350 degrees
  2. Prepare 2 -12 cup muffin tins (I lined and sprayed with baking spray)
  3. Combine flour, sugar, cocoa powder, baking soda, baking powder, salt and sift into the bowl of your electric mixer.
  4. Meanwhile shake cold buttermilk and add milk, vegetable oil, vanilla extract, and eggs to a bowl set aside.
  5. Brew 1 cup hot coffee.
  6. With mixer on low blend dry ingredients together and slowly add buttermilk milk, followed by coffee. Mix will be soupy.
  7. Using a 1/4 cup measuring spoon fill muffin tin 3/4 way full.
  8. Bake for 28-30 minutes.
  9. Remove and let cool completely.

Peppermint Frosting

  1. Add butter, cream, vanilla extract, peppermint extract and salt to mixing bowl and beat until creamy. Add 3 drops of food coloring.
  2. Add confectioners sugar, slowly.
  3. Add blended frosting to a piping bag and pipe frosting onto completely cooled cupcakes.
  4. Sprinkle crushed candy cane pieces over frosting.