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Dark chocolate cupcakes topped with swirls of pink and white frosting, sprinkled with crushed peppermint.

Chocolate Peppermint Cupcakes

These Chocolate Peppermint Cupcakes are rich chocolate cupcakes flavored with peppermint, topped with a creamy peppermint buttercream swirl and finished with crushed candy canes for a festive homemade dessert.
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Course: Dessert
Cuisine: American
Keyword: Chocolate Peppermint Cupcakes

Ingredients

For the Chocolate Peppermint Cupcakes

  • 2 c sugar
  • 1 3/4 c all-purpose flour
  • 3/4 c unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 c buttermilk
  • 1 c strong black coffee freshly brewed and still warm
  • 1/2 c vegetable oil
  • 1 tsp peppermint extract
  • 1/4 c chocolate chips

For the Peppermint Buttercream Frosting

  • 3 c confectioners’ sugar
  • 1 c butter room temperature
  • 1 tsp peppermint extract
  • 1 to 2 tbsp whipping cream
  • 6 candy canes crushed

Instructions

Prepare the Cupcakes

    Preheat the oven and prepare the pan.

    • Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Line a muffin pan with baking cup liners.

    Combine 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.

    Add the wet ingredients.

    • Add the eggs, buttermilk, warm coffee, vegetable oil, and peppermint extract. Beat on medium speed for 2 minutes, or until the batter is smooth.

    Fold in the chocolate chips.

    • Gently fold the chocolate chips into the batter. The batter will be thin.

    Fill the cupcake liners.

    • Transfer the batter to a glass measuring cup with a pour spout and pour evenly into the prepared cupcake liners.

    Bake the cupcakes.

    • Bake for approximately 15 minutes, or until a wooden pick inserted into the center comes out clean.

    Cool the cupcakes.

    • Allow the cupcakes to cool in the pan for 10 minutes. Remove them from the pan and transfer them to a wire rack to cool completely.

    Prepare the Peppermint Buttercream

      Mix the butter and sugar.

      • In a stand mixer fitted with the whisk attachment, beat together the confectioners’ sugar and butter. Mix on low speed until blended, then increase the speed to medium and beat for 3 minutes.

      Add the remaining frosting ingredients.

      • Add the peppermint extract and whipping cream. Continue beating on medium speed for 1 minute more, or until the frosting is smooth and fluffy.

      Decorate the Cupcakes

        Create a two-color swirl, if desired.

        • Divide the frosting into two separate bowls and color each portion as desired. Transfer each color to separate disposable decorating bags. Place both filled bags into one large decorating bag fitted with a 1M decorating tip.

        Pipe the frosting.

        • Hold the decorating bag approximately 1/4 inch above the cupcake surface at a 90-degree angle. Pipe a spiral of frosting, beginning at the outer edge and working inward.

        Finish with crushed candy canes.

        • Sprinkle the tops of the frosted cupcakes with crushed candy canes before serving.

        Notes

        To make these Chocolate Peppermint Cupcakes gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Also confirm that the cocoa powder, baking powder, baking soda, peppermint extract, chocolate chips, confectioners’ sugar, and candy canes are certified gluten free or free from hidden gluten-containing additives if needed for strict dietary requirements. If your gluten-free flour blend does not already contain xanthan gum, add it according to the package directions for the best cupcake texture.