Chocolate Peppermint Cupcakes

Chocolate peppermint cupcakes are the perfect combination of rich chocolate and refreshing peppermint. Topped with fluffy and decadent white chocolate buttercream, these cupcakes are the ultimate treat for any chocolate lover. The combination of the moist and fluffy chocolate cupcakes with the cool peppermint and creamy white chocolate frosting is perfect for holidays, birthdays, or family dinners.

There’s always room for dessert, right? I love making moist and flavorful desserts that everyone raves over, like this lemon sour cream cake, or these spice cupcakes with cream cheese frosting, Christmas Wreath Bundt Cake, and you’ll love no bake peanut butter balls around the holidays!

What You’ll Love About this Recipe

• Rich Chocolate Flavor: The moist and tender chocolate cupcakes are a chocolate lover’s dream come true.
• Refreshing Peppermint Twist: The addition of peppermint extract adds a refreshing (and Christmasy) touch to the cupcakes.
• Creamy White Chocolate Buttercream: The smooth white chocolate buttercream perfectly complements the rich chocolate cupcakes.
• Festive Decoration: The crushed candy canes sprinkled on top add a pleasant crunch and a holiday touch to the cupcakes, making them ideal to serve around the holidays.

Ingredients

For the Cupcakes:

• Whole milk – Almond milk or soy milk as a dairy-free alternative.
• Vegetable oil – Substitute with melted butter or coconut oil for a different flavor profile. If you use butter, watch them carefully in the oven so they don’t burn!
• Large eggs – For a vegan version, replace with 1/2 cup unsweetened applesauce or mashed banana.
• Pure vanilla extract – Vanilla bean paste or almond extract can be used as alternatives.
• Peppermint extract – Substitute with peppermint oil or crushed candy canes for a stronger peppermint flavor.
• Granulated sugar – Replace with coconut sugar or brown sugar for a slightly different taste.
• All-purpose flour – A gluten-free flour blend or almond flour can be used as a gluten-free option.
• Unsweetened baking cocoa – Dutch-processed cocoa or dark cocoa powder can be used for a richer chocolate flavor.
• Baking powder – Baking soda can be used instead, but reduce the quantity to 1/2 teaspoon.

For the White Chocolate Buttercream:

• Butter – Shortening can be used as a dairy-free alternative.
• Powdered sugar – You can use a natural sweetener like powdered erythritol or stevia for a lower-calorie version, but the flavor will be sharper and not as rich and creamy.
• White chocolate chips – Substitute with dairy-free white chocolate chips or vegan white chocolate melting wafers for a vegan option.
• Pure vanilla extract

Optional Garnish: Crushed candy canes

Step By Step Instructions

STEP ONE: Preheat the oven and prep the muffin tin. Preheat the oven to 350°F and line 12 muffin tins with paper liners. 

STEP TWO: Mix the cupcake batter. In a large bowl, whisk together the milk, vegetable oil, eggs, vanilla, and peppermint extract. Add the granulated sugar and whisk to combine. Add the flour, cocoa, and baking powder. Mix just until combined. 

STEP THREE: Fill the muffin tins and bake. Divide the batter between the cupcake tins, filling each one ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 

STEP FOUR: Cool. Remove the cupcakes to a wire rack and set them aside to cool before frosting. 

STEP FIVE: Blend the buttercream icing. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar. Place the white chocolate in a microwave safe dish and heat in 15-second increments, stirring between each, until fully melted. Once all of the powdered sugar has been incorporated, add the melted white chocolate and vanilla extract. Turn the mixer to high speed and beat until the buttercream is light and fluffy – about 2 minutes. If the buttercream is too dry, add a tablespoon of milk to bring it together. 

STEP SIX: Frost. Transfer the buttercream to a piping bag fitted with an open star tip or your favorite tip. Frost the cupcakes as desired and top them with crushed candy canes. 

How to Serve

These Chocolate Peppermint Cupcakes aren’t just for Christmas time. If you’re a peppermint lover, these cupcakes can be served any time of year! You could also swap the icing for this delicious chocolate boiled icing. Here are some suggestions:

Christmas Parties: These cupcakes are a perfect addition to your Christmas dessert table for your family dinner or office party.

Holiday Gifts: Get creative and box up these cupcakes to give as homemade gifts during the holiday season. Decorate the packaging with a candy cane or a red and white striped ribbon.

Birthday Celebrations: Surprise someone with a birthday treat that combines their love for chocolate and peppermint. Instead of candy canes on top, choose white and red edible glitter sprinkles for a celebratory vibe.

Afternoon Tea or Coffee Snack: Serve your book club or girl’s group these cupcakes alongside a hot cup of tea or coffee.

Family Gatherings: Whether it’s a cozy Sunday brunch or a family dinner, these cupcakes are a crowd-pleaser.

Dessert Buffets: If you’re hosting a dessert buffet or need to contribute to a dessert table at a special event, these cupcakes can be a standout addition, especially around the holidays.

What to Serve with This:

• Hot Cocoa or Coffee: Pair these Chocolate Peppermint Cupcakes with a warm cup of hot chocolate or freshly brewed coffee for a cozy treat.
• Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside the cupcakes for a classic birthday cake feel.
• Whipped Cream: It’s never a bad option to serve cake or cupcakes with a dollop of whipped cream!

Tips and Recipe Notes

• Be careful when measuring ingredients. For these cupcakes to bake up properly, the ingredient amounts need to be accurate.
• Bring all the ingredients to room temperature before starting the recipe. This helps you not to have lumpy batter or frosting.
• Fill the cupcake tins about three-quarters full to allow room for rising. If you overfill them, they’ll spill over and won’t look as pretty (but they’ll still taste great!).
• Use a toothpick or cake tester to check for doneness before removing the cupcakes from the oven.
• Allow the cupcakes to cool completely before frosting them, or your frosting will melt!
• Sprinkle crushed candy canes immediately after frosting them. The candy canes won’t stick if the frosting has had time to dry, so do it while the frosting is a bit wet.

How can I make these cupcakes gluten-free?

To make these cupcakes gluten-free, you can use a gluten-free flour blend or almond flour in place of all-purpose flour. Just make sure the other ingredients you use are also gluten-free.

How can I make these cupcakes dairy-free?

To make these cupcakes dairy-free, replace the whole milk with a dairy-free alternative like almond milk or soy milk in equal measurements. For the white chocolate buttercream, substitute the butter with dairy-free margarine or shortening and opt for dairy-free white chocolate chips or melting wafers.

FAQs

How to Store

In the Fridge: Store the cupcakes in an airtight container in the fridge for up to three days, and they should stay nice and fresh. Because there is dairy in the frosting, it’s best not to store them on the cupboard.

In the Freezer: You can freeze the cupcakes for up to three months. Wrap them well in plastic wrap or store them in an airtight container to prevent freezer burn. If possible, freeze the cupcakes and the frosting separately.

More holiday recipes

• Spice Cupcakes with Cream Cheese Frosting
• Homemade Maple Pecan Granola
• Old Bay Butter Roasted Turkey Breast
• Puff Pastry Pinwheels
• Filet Mignon with Blue Cheese Sauce

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!

Sharing is caring!