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.
Servings
Ingredients
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
Instructions
Prepare the oven and muffin pan:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.