Chocolate Peppermint Cupcakes

Halloween is now over and that means it’s time for Christmas! What goes better with Christmas than a chocolate peppermint cupcake? These little babies are chocolatey dare I say it, moist! You won’t be able to eat just one.

I’ve tried so many chocolate cupcake recipes before and have never really found one I truly love. I’ve always thought they were too dry, or the chocolate tasted funny in them. So, I decided to create my own recipe. This is the perfect recipe for a chocolate cupcake and paired with white chocolate buttercream and crushed peppermints, it’s the only recipe you need for chocolate peppermint cupcakes!

Ingredients Needed

• Milk – adds richness and moisture to the cupcakes.
• Vegetable Oil – helps keep the cupcake from drying out.
• Eggs – binds the cupcakes
• Vanilla – enhances the flavor of the chocolate in the cupcakes. 
• Granulated Sugar – sweetens the cupcakes. 
• Flour – gives the cupcakes structure. Make sure to measure using the spoon and level method.
• Cocoa Powder – gives the cupcakes that yummy chocolate flavor. 
• Baking Powder – helps the cupcakes rise. 
• Butter – needed to make the frosting.
• Powdered Sugar – sweetens the frosting and gives it structure. 
• White Chocolate – gives the frosting it’s flavor.
• Candy Canes – gives the cupcakes the classic holiday flavor.

Step-by-Step Instructions

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For the Chocolate Cupcakes

1. Preheat the oven to 350F and line 12 muffin tins with paper liners. 
2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. 
3. Add the granulated sugar and whisk to combine. 
4. Add the flour, cocoa, and baking powder. Mix just until combined. 
5. Divide the batter between the cupcake tins, filling each one ¾ of the way full. 
6. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 
7. Remove the cupcakes to a wire rack and set them aside to cool before frosting. 

For the White Chocolate Buttercream

1. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. 
2. With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the melted white chocolate and vanilla extract. 
3. Turn the mixer to high speed and beat until the buttercream is light and fluffy– about 2 minutes. If the buttercream is too dry, feel free to add a tablespoon of milk to bring it together. 
4. Transfer the buttercream to a piping bag fitted with your choice of tip. 
5. Frost the cupcakes as desired and top with crushed candy canes. 
6. Store the cupcakes in an airtight container in the fridge for up to three days.

I mean how delicious do these chocolate peppermint cupcakes look? It’s time to get your holiday baking on with this recipe. I hope you try them out and make memories baking with your family this Christmas!

Looking for more holiday recipes? Give these a try:

• Spice Cupcakes with Cream Cheese Frosting
• Homemade Maple Pecan Granola
• Old Bay Butter Roasted Turkey Breast

I hope you enjoy this recipe! If you make this recipe or any of my others, I’d love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

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