Rich cocoa, buttermilk, peppermint extract & candy canes are the magic behind these festive Chocolate Peppermint Cupcakes.

this recipe

Okay, real talk: I used to cringe at the idea of mint in chocolate. Felt too toothpaste-y, you know? But then last winter, I took a ski trip up north with friends, and someone handed me a chocolate muffin topped with peppermint frosting—just a cozy café surprise. And I was like, wait, what is this life transformation?

From that moment on, I was hooked. My kitchen smelled like holiday magic, and I kept thinking of that slope-side snack in the chalet. These Chocolate Peppermint Cupcakes are my attempt at capturing that moment—minus the frostbite. They’re soft, slightly tangy from buttermilk, and subtly minty. Not too pushy, but you know it’s there. Like an unexpected snow day when you didn’t put your boots out—cozy and delightfully surprising. Sound familiar?

Why You’ll Love This Chocolate Peppermint Cupcakes Recipe?

Let me break it down:

• The crumb is insane—fluffy, soft, and far from dry. Thank you, buttermilk and oil combo!

• The coffee? It’s sneaky—supercharges the chocolate without making them taste like espresso. Sneaky genius move.

• The peppermint swirl frosting—I mean, look at it. It pipes like a snowflake, especially with that crushed candy cane on top.

• Festive AF, but you can still wear your PJs while baking. It’s holiday vibes minus the stress.

Ingredient Notes:

• Sugar & flour – Basic foundation, nothing fancy.

• Cocoa powder – Use the dark stuff if you want your cupcakes to feel extra.

• Baking soda + powder & salt – The lift team. Don’t skip.

• Eggs – Room temp, though I’ve sometimes accidentally used fridge-cold ones and it didn’t kill anyone.

• Buttermilk – Tang plus tenderness. If you’re out, mix milk and lemon or vinegar—magic.

• Coffee – Fresh, hot—just enough to dramatize the chocolate. No frat-house vibes.

• Vegetable oil – Keeps things moist without weighing them down.

• Peppermint extract – Potent! Trust me—less is more.

• Chocolate chips – Because… yum.

• Butter, powdered sugar, cream & extract – Classic buttercream base with a minty twist.

• Crushed candy canes – The festive sprinkle on top. Crunchy, nostalgic, holiday homerun.

How To Make Chocolate Peppermint Cupcakes?

Step 1: Oven on, liners ready
Preheat to 350°F. Grab a muffin tin, slap in liners—festive ones if you’re feeling extra. 

Step 2: Mix dry ingredients
In a bowl or mixer, stir sugar, flour, cocoa, soda, powder, and salt. It’s dusty and crumbly. Totally grabble-worthy.

Step 3: Add wet stuff
Drop in eggs, buttermilk, warm coffee, oil, and that peppermint extract. Beat for about 2 minutes. Batter’s gonna look thin. That’s exactly right.

Step 4: Chocolate chip time
Gently fold them in. You’re basically just telling them, “stay in there, little buddies.”

Step 5: Fill and bake
Portion batter into liners, about two-thirds full. Bake 15–17 minutes—until a toothpick comes out mostly clean. Let cool a bit before pulling them out.

Step 6: Frosting magic
Beat butter and sugar until light and fluffy. Add extract and cream. If you’re painting yourself as Martha Stewart, split and color the frosting for two-toned swirls. I sometimes do, sometimes don’t. Both fine.

Step 7: Pipe + sprinkle
Pipe a swirl. Crush candy canes in your hand or under a towel (watch out! Those shards are ninja-sharp!), then sprinkle on top. Bam—holiday-worthy.

Storage Options:

Cupcakes live happily at room temp for about 2 days—stored in an airtight container. Warm kitchen? Pop them in the fridge for up to 5 days, but let them come to room temp before eating (frosting can stiffen). You can also freeze the unfrosted cupcakes and add frosting when you’re ready. Just don’t freeze the candy canes—they get soggy.

Variations and Substitutions:

• No peppermint? Use vanilla or almond extract instead.

• Gluten-free? Grab a 1:1 GF flour mix with xanthan gum.

• Dairy-free? Use plant milk and vegan butter. Use coconut cream or almond milk for frosting instead.

• Add-ins: Try crushed Oreo, mini marshmallows, or a swirl of Nutella.

• Want spice? Add a pinch of cinnamon or chili powder for a mocha-chili twist.

What to Serve with Chocolate Peppermint Cupcakes?

• Hot chocolate or coffee – Classic combo.

• Vanilla ice cream – A warm meet cold moment.

• Fresh fruit – Strawberries or raspberries bring balance.

• Red wine? For grown-ups—surprisingly good.

• Holiday playlist – A must. Start with Mariah or Michael Bublé.

Frequently Asked Questions:

What if I don’t want coffee?
Use hot water instead. The cupcakes will still taste chocolatey—coffee just deepens it.

Can I make them ahead?
Absolutely. Bake today, frost tomorrow—decorating fresh always looks top-tier.

Peppermint too strong?
Cut the extract in half or swap it for vanilla. Won’t kill your vibe.

So… you in? If you bake these Chocolate Peppermint Cupcakes, I want ALL the deets. Did they sparkle? Crumble? Disappear within hours? Let me know—I love living through your kitchen adventures!

Keep the Flavor Coming – Try These:

Cheesy Ground Beef and Rice Casserole

Crock Pot Great Northern Beans

Chocolate Peanut Butter Earthquake Cake

Chocolate Peppermint Cupcakes

These Chocolate Peppermint Cupcakes are rich, moist, and topped with creamy peppermint buttercream and crushed candy canes. Perfect for holiday gatherings or any festive occasion.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

For the Chocolate Peppermint Cupcakes:

• 2 cups granulated sugar
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup freshly brewed strong black coffee warm
• ½ cup vegetable oil
• 1 teaspoon peppermint extract
• ¼ cup chocolate chips

For the Peppermint Buttercream Frosting:

• 3 cups confectioners’ sugar
• 1 cup unsalted butter softened
• 1 teaspoon peppermint extract
• 1 to 2 tablespoons heavy whipping cream
• 6 candy canes crushed

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the oven and muffin pan:

1. Preheat the oven to 350°F (175°C). Adjust the rack to the lower-middle position. Line a muffin pan with paper baking liners.

Mix the dry ingredients:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir briefly to evenly incorporate.

Incorporate the wet ingredients:

1. Add the eggs, buttermilk, warm coffee, vegetable oil, and peppermint extract. Beat the mixture on medium speed for approximately 2 minutes until smooth and well-blended. Fold in the chocolate chips. The batter will be thin.

Fill the cupcake liners and bake:

1. Carefully pour the batter into a large measuring cup with a spout and divide it evenly among the prepared liners, filling each about two-thirds full. Bake for 15–17 minutes or until a wooden pick inserted in the center comes out clean.

Cool the cupcakes:

1. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Prepare the peppermint frosting:

1. In a clean stand mixer fitted with the whisk attachment, combine the softened butter and confectioners’ sugar. Beat on low speed until blended, then increase to medium speed and beat for 3 more minutes. Add peppermint extract and cream; continue mixing for an additional minute until light and fluffy.

Decorate the cupcakes:

1. For a dual-color swirl effect, divide the frosting between two bowls and tint each as desired. Place each color into a separate disposable piping bag. Fit a large piping bag with a 1M tip and insert the two smaller bags inside it. Pipe the frosting onto the cooled cupcakes in a spiral motion. Garnish with crushed candy canes.

Notes

To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend that includes xanthan gum. Ensure that all other ingredients, particularly the peppermint extract and candy canes, are certified gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/