Chocolate Peppermint Cupcakes – The perfect light and fluffy chocolate cupcakes that are topped with a white chocolate buttercream frosting and topped with crushed candy canes. These cupcakes are perfect for the holidays.
Chocolate Peppermint Cupcakes
Chocolate and peppermint are meant to be together. Whether it’s in a peppermint mocha latte or in a batch of cupcakes, they are the perfect duo! Going into the holiday season, I wanted to make a cupcake that combined both flavors. I ended up making the perfect chocolate cupcake topped with a delicious white chocolate buttercream and crushed candy canes. It’s perfectly balanced and taste amazing!
Common Questions About Making Chocolate Peppermint Cupcakes
What are chocolate peppermint cupcakes?
Chocolate peppermint cupcakes are chocolate cupcakes topped with a white chocolate buttercream frosting and crushed candy canes.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How long do these cupcakes last?
These cupcakes last up to 3 days when stored in a refrigerated airtight container.
Can I add peppermint to the cupcakes?
Yes! You can add 1/4 teaspoon of peppermint extract to the cupcake batter instead of the vanilla extract if you want even more peppermint flavor.
What other types of cupcakes can I make for Christmas?
Some of my favorite holiday cupcakes are –
Ingredient Notes –
- Milk adds richness and moisture to the cupcakes. I’m using whole milk but feel free to use what you have on hand.
- Vegetable oil also adds richness to the cupcakes and helps keep them from drying out.
- Eggs bind the cupcakes together so they don’t fall apart.
- Vanilla enhances the flavor of the chocolate in the cupcakes.
- Granulated sugar sweetens the cupcakes.
- Flour gives the cupcakes structure so they aren’t too wet. Make sure to measure using the spoon and level method.
- Cocoa powder makes the cupcakes chocolatey. Make sure to use unsweetened baking cocoa.
- Baking powder helps the cupcakes rise.
- Butter is the base of the frosting – make sure it’s fully softened so you don’t end up with lumps in your frosting.
- Powdered sugar sweetens the frosting and gives it structure.
- White chocolate gives the icing great flavor and is a classic addition to peppermint bark.
- Candy canes add mintiness to the cupcakes – another classic flavor in peppermint bark.
Looking for more holiday recipes? Check these out!
Chocolate Peppermint Cupcakes
Chocolate Peppermint Cupcakes – The perfect light and fluffy chocolate cupcakes that are topped with a white chocolate buttercream frosting and topped with crushed candy canes. These cupcakes are perfect for the holidays.
Ingredients
For the Chocolate Cupcakes
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon baking powder
For the White Chocolate Buttercream
- 1/2 cup butter (softened)
- 2 1/4 cups powdered sugar
- 1/4 cup white chocolate chips (melted and cooled)
- 1 teaspoon vanilla extract
- 1/4 cup crushed candy canes
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Add the granulated sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Mix just until combined.
- Divide the batter between the cupcake tins, filling each one 3/4 of the way full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and set them aside to cool before frosting.
For the White Chocolate Buttercream
- 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. 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, feel free to add a tablespoon of milk to bring it together.
- Transfer the buttercream to a piping bag fitted with your choice of tip.
- Frost the cupcakes as desired and top with crushed candy canes.
- Store the cupcakes in an airtight container in the fridge for up to three days.
Never miss a Mildly Meandering recipe
Facebook / Instagram / Pinterest / Twitter
Check out the web story for this recipe by clicking HERE.