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.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
