I love making these chocolate peppermint cupcakes during the holidays because they feel festive, rich, and special without being complicated. The cupcakes are deeply chocolatey with a soft, tender crumb, and the peppermint adds a cool, refreshing contrast. Topped with red-and-white swirled buttercream, they always look like they came straight from a bakery, even though I make them right at home.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s reliable and impressive at the same time. The batter comes together easily, the cupcakes bake evenly, and the frosting pipes beautifully. I also like that the peppermint flavor is balanced—it enhances the chocolate instead of overpowering it. These cupcakes work just as well for a holiday party as they do for a cozy night at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cupcake batter
1 cup plus 2 tablespoons unbleached cake flour
3/4 cup granulated sugar
2/3 cup unsweetened Dutch-processed cocoa powder
1/4 cup brown sugar, packed
1 teaspoon espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, room temperature and cubed
1/2 cup sour cream, room temperature
1/4 cup whole milk, room temperature
1/4 cup vegetable oil
1/4 cup hot coffee or hot water
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon peppermint extract
For the peppermint buttercream frosting
2 cups unsalted butter, room temperature
3 3/4 cups powdered sugar
1 tablespoon heavy cream
1 1/2 teaspoons peppermint extract
Red gel food coloring
Peppermint baking chunks or crushed candy canes for decorating
Directions
I begin by preheating the oven to 350°F (180°C) and lining a 12-cup muffin pan with cupcake liners. In the bowl of a stand mixer, I combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. I add the butter and mix on low speed until the mixture looks like fine, even crumbs.
In a separate bowl, I whisk together the sour cream, milk, vegetable oil, hot coffee or water, egg, egg yolk, and peppermint extract. I pour the wet ingredients into the dry mixture and mix just until combined, stopping as soon as the flour disappears. The batter looks slightly lumpy, and that’s normal.
I divide the batter evenly between the cupcake liners, filling each about three-quarters full. I bake the cupcakes for 20 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. After cooling briefly in the pan, I transfer the cupcakes to a wire rack to cool completely.
To make the frosting, I beat the butter until smooth and creamy, then add the powdered sugar and mix until light and fluffy. I mix in the heavy cream and peppermint extract until fully combined. I tint half of the frosting red, then pipe red and white frosting together in tall swirls on the cooled cupcakes. I finish them with peppermint baking chunks or crushed candy canes.
Servings And Timing
I usually get 12 cupcakes from this recipe. Prep time takes about 25 minutes, baking takes 20 to 25 minutes, and frosting takes another 15 minutes. From start to finish, I can have these cupcakes ready in about 1 hour and 5 minutes.
Variations
I sometimes reduce the peppermint extract slightly for a more subtle mint flavor. When I want extra texture, I fold mini chocolate chips into the batter. I also like changing the frosting color to green or leaving it all white for a simpler look while keeping the same festive flavor.
Storage/Reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days. If I refrigerate them, I let them sit at room temperature for about 30 minutes before serving so the frosting softens again. I prefer not to reheat them, since they taste best at room temperature.
FAQs
Can I make these cupcakes ahead of time?
I often bake the cupcakes a day ahead and store them unfrosted. I frost them the day I plan to serve for the best texture and appearance.
Can I skip the espresso powder?
I skip it when I don’t have any, and the cupcakes still turn out great. The espresso just enhances the chocolate flavor.
How strong is the peppermint flavor?
I find it refreshing but not overpowering. If I want it milder, I reduce the peppermint extract slightly.
Can I freeze the cupcakes?
I freeze the unfrosted cupcakes in an airtight container for up to two months. I thaw them at room temperature before frosting.
What if I don’t have piping bags?
I simply spread the frosting on with a spatula or spoon. The cupcakes still look beautiful and taste just as good.
Conclusion
These chocolate peppermint cupcakes are one of my favorite holiday desserts because they combine rich chocolate flavor with a festive peppermint twist. They’re easy to make, fun to decorate, and always a hit wherever I serve them. Every time I bake them, they remind me why cupcakes deserve a place on the holiday table.
These chocolate peppermint cupcakes are rich, soft, and festive, featuring a deep chocolate crumb balanced with cool peppermint. Topped with swirled red-and-white buttercream and candy cane pieces, they’re perfect for the holidays.
Total Time:1 hour 5 minutes
Yield:12 cupcakes
Ingredients
1 cup plus 2 tablespoons unbleached cake flour
3/4 cup granulated sugar
2/3 cup unsweetened Dutch-processed cocoa powder
1/4 cup brown sugar, packed
1 teaspoon espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, room temperature and cubed
1/2 cup sour cream, room temperature
1/4 cup whole milk, room temperature
1/4 cup vegetable oil
1/4 cup hot coffee or hot water
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon peppermint extract
2 cups unsalted butter, room temperature (for frosting)
3 3/4 cups powdered sugar
1 tablespoon heavy cream
1 1/2 teaspoons peppermint extract (for frosting)
Red gel food coloring
Peppermint baking chunks or crushed candy canes for decorating
Instructions
Preheat oven to 350°F (180°C) and line a 12-cup muffin pan with liners.
In a stand mixer bowl, combine cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Mix on low until blended.
Add cubed butter and mix until the mixture resembles fine crumbs.
In a separate bowl, whisk sour cream, milk, vegetable oil, hot coffee or water, egg, egg yolk, and peppermint extract.
Pour wet ingredients into dry and mix just until flour disappears. Batter may be slightly lumpy.
Divide batter evenly into liners, filling each about 3/4 full.
Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pan briefly, then transfer to a wire rack to cool completely.
For the frosting, beat butter until smooth and creamy. Add powdered sugar and beat until light and fluffy.
Add heavy cream and peppermint extract; mix until fully combined.
Tint half of the frosting red. Fill a piping bag with both red and white frosting to create a swirl effect.
Pipe tall swirls onto cooled cupcakes and garnish with crushed candy canes or peppermint chunks.
Notes
Use espresso powder to deepen the chocolate flavor, or skip it for a simpler taste.
Bake and store cupcakes unfrosted a day in advance for easier prep.
Add mini chocolate chips to the batter for extra texture.
Let refrigerated cupcakes sit out before serving for softer frosting.
