Chocolate Peppermint Cupcakes are a delightful treat that blends rich chocolate flavor with a refreshing hint of peppermint. These cupcakes are perfect for the holiday season or any time you crave a sweet indulgence. The combination of soft chocolate cake topped with creamy peppermint frosting makes for a truly festive dessert. Whether you’re hosting a holiday party or looking to impress your friends with your baking skills, these cupcakes will leave everyone wanting more.
Why We Love This Chocolate Peppermint Cupcakes Recipe
What makes this Chocolate Peppermint Cupcakes recipe stand out is the perfect balance between rich chocolate and invigorating peppermint. The flavors blend seamlessly, creating a unique cupcake that’s more than just your average chocolate treat. The light, fluffy texture of the cake pairs beautifully with the creamy peppermint frosting, making each bite a delightful experience.
Furthermore, this recipe is not overly complicated. You won’t need a professional chef’s skills to achieve great results. It’s straightforward and enjoyable, it allows you to unleash your creativity in the kitchen. Plus, who doesn’t love a dessert that looks as good as it tastes? The added decoration of crushed candy canes elevates the festive vibe, making these cupcakes perfect for holiday gatherings or special occasions.
Ingredients about Chocolate Peppermint Cupcakes
To create the perfect Chocolate Peppermint Cupcakes, you will need the following ingredients:
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup butter (at room temperature)
- 6 oz cream cheese (at room temperature)
- 4 cups powdered confectioners sugar
- 1 teaspoon pure peppermint extract
- ½ teaspoon pure vanilla extract
- 1 to 3 tablespoons heavy cream
- Crushed candy canes (for topping)
- Red gel food coloring (for decoration)
How to Make Chocolate Peppermint Cupcakes Directions
Making Chocolate Peppermint Cupcakes is a straightforward process that begins with preparing your ingredients and tools. Start by preheating your oven to 350°F (175°C) and linining a muffin tin with paper liners. This will prevent the cupcakes from sticking and make for easy clean-up.
In a large mixing bowl, combine the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients well to ensure that the leavening agents are evenly distributed. Next, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about one minute until everything is combined. It’s normal for the batter to be somewhat thin, which is what you want for a moist cupcake.
Now it’s time to add the boiling water. Carefully stir it into the batter until fully combined. The heat from the water will help to intensify the chocolate flavor and create a moist crumb.
Using a scoop or a measuring cup, fill each cupcake liner about two-thirds full with batter. This will give the cupcakes room to rise without overflowing. Bake them in the preheated oven for about 22-24 minutes. A toothpick inserted into the center should come out clean when they’re done.
After baking, allow the cupcakes to cool completely on a wire rack. This step is essential, as adding frosting to warm cupcakes will cause it to melt and lose its fluffy texture.
While the cupcakes are cooling, you can prepare the frosting. Start by blending the room temperature butter in a bowl until creamy. Then, add the cream cheese and mix until well combined. Gradually add the powdered sugar while mixing at a low speed. Once incorporated, you can increase the speed to medium until the frosting is light and fluffy.
Add the pure peppermint extract and vanilla extract to the mixture. Finally, slow drizzle in the heavy cream until you achieve your desired consistency. If you find the frosting too thick, just add a bit more cream.
Now for the fun part! You can use a piping bag to frost the cupcakes. For a special touch, place two vertical lines of red gel food coloring inside the piping bag before filling it with the peppermint frosting. This will create a lovely swirl effect when you frost the cupcakes.
Once frosted, sprinkle crushed candy canes on top for a festive decoration. You can also add additional swirls or designs using the remaining red gel food coloring for that extra festive flair.
How to Serve Chocolate Peppermint Cupcakes
When it comes to serving your dreamy Chocolate Peppermint Cupcakes, presentation matters. Arrange them on a festive platter or a decorative cake stand. This will elevate their visual appeal and draw everyone’s attention.
To make the serving even more special, consider pairing your cupcakes with a steaming cup of hot cocoa or a glass of milk. The combination complements the cupcakes perfectly, enhancing the chocolate flavor while the peppermint adds a refreshing note.
These cupcakes can also be a delightful addition to a holiday dessert table. Their festive red and white decoration will surely catch the eye. They make excellent gifts too! Place them in a beautiful box or package them individually with a ribbon for a thoughtful gift to neighbors, friends, or family.
You can also customize the serving size. If you have guests who prefer smaller portions, you can bake mini versions of these cupcakes in a mini muffin tin. They’ll still pack all the flavors of the original recipe in a bite-sized treat.
Expert Tips: Chocolate Peppermint Cupcakes
If you’re looking to bake the perfect Chocolate Peppermint Cupcakes, here are some expert tips to ensure success:
- Room Temperature Ingredients: Using room temperature eggs, butter, and cream cheese will help create a smoother batter and frosting, resulting in a lighter texture.
- Don’t Overmix: While you want to thoroughly combine the ingredients, be careful not to overmix once you’ve added the dry ingredients. Overmixing can lead to cupcakes that are dense.
- Check Oven Temperature: Oven temperatures can vary, so it’s wise to use an oven thermometer if you have one. An accurate temperature ensures your cupcakes bake properly.
- Use Fresh Ingredients: Ensure that your baking powder, baking soda, and cocoa powder are fresh. Old ingredients can affect the rise and flavor of your cupcakes.
- Flavor Variations: Consider experimenting with different extracts like almond or vanilla for a unique twist on the peppermint flavor.
- Frosting Consistency: If your frosting is too thick, add a bit more heavy cream. If it’s too thin, you can adjust the texture by adding more powdered sugar until you reach your desired consistency.
- Timing the Decor: Frost your cupcakes on the same day you plan to serve them for the best taste and texture. If you need to prepare them in advance, store them unfrosted, and frost them just before serving.
How to Store Chocolate Peppermint Cupcakes
Storing your Chocolate Peppermint Cupcakes properly will help keep them fresh and delicious for a longer time. If you have leftover cupcakes, make sure they are completely cooled before storing them.
Place the cupcakes in an airtight container at room temperature if you plan to eat them within a couple of days. If you want to enjoy them later, they can be stored in the fridge. Just make sure to layer them with parchment paper or wax paper to avoid sticking.
For an even longer storage solution, you can freeze the cupcakes. Wrap individual cupcakes tightly in plastic wrap and place them in a freezer-safe container. They can last up to three months in the freezer. To enjoy, simply thaw them at room temperature and frost them once they’re soft.
Variation of Chocolate Peppermint Cupcakes
While the classic Chocolate Peppermint Cupcakes are a delight on their own, there are numerous ways to switch things up and add your personal flair to this recipe:
- Mint Chocolate Chips: Fold in some mint chocolate chips to the cupcake batter before baking for an extra burst of flavor and texture.
- Different Frosting Flavors: Swap out the peppermint frosting for chocolate ganache or simply use a vanilla buttercream frosting with a hint of peppermint for a change.
- Cupcake Bases: Experiment with different types of flours like whole wheat or gluten-free flour to cater to dietary preferences.
- Add a Filling: Consider adding a peppermint chocolate filling in the center of each cupcake for a surprise treat. Just use a small scoop to remove some cake from the center and fill it before replacing the cake top.
- Decorative Elements: For an even more festive touch, consider using white chocolate drizzle or chocolate shavings in addition to crushed candy canes on top.
- Themed Cupcakes: Add seasonal sprinkles or edible glitter for different holidays or celebrations, making them versatile for year-round enjoyment.
FAQ about Chocolate Peppermint Cupcakes
What can I do if I don’t have an electric mixer?
If you don’t have an electric mixer, you can still achieve a great cupcake batter by using a whisk or a wooden spoon. It may take a bit more effort, but mixing by hand can also add an element of love to your baking.
Can I use different types of chocolate for these cupcakes?
Absolutely! Feel free to experiment with dark chocolate cocoa powder for a more intense chocolate flavor or milk chocolate for a sweeter taste.
How do I know if my cupcakes are done baking?
You can check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done baking. If the batter sticks, give them an extra minute or two.
Can I bake these cupcakes as a cake instead?
Yes, you can absolutely bake this batter in a cake pan instead of muffin tins. Just adjust the baking time, usually about 30 to 35 minutes for an 8-inch round pan.
What can I substitute for eggs in this recipe?
If you’re looking for an egg substitute, you can use applesauce (1/4 cup per egg) or a commercial egg replacement product suitable for baking.
Chocolate Peppermint Cupcakes
Ingredients
For the Cupcakes
- 2 cups sugar
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 units eggs Room temperature
- 1 cup whole milk Room temperature
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting
- 0.5 cups butter Room temperature
- 6 oz cream cheese Room temperature
- 4 cups powdered confectioners sugar
- 1 teaspoon pure peppermint extract
- 0.5 teaspoon pure vanilla extract
- 1 to 3 tablespoons heavy cream Adjust for consistency
For Decoration
- to taste crushed candy canes For topping
- to taste red gel food coloring For decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for about one minute.
- Carefully stir in boiling water until fully combined.
Baking
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 22-24 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Making Frosting
- In a bowl, blend room temperature butter until creamy, then add cream cheese and mix well.
- Gradually add powdered sugar while mixing at low speed, then increase to medium speed until light and fluffy.
- Add peppermint and vanilla extract, and drizzle in heavy cream until desired consistency is achieved.
Decorating
- Use a piping bag to frost the cupcakes. For decoration, place two vertical lines of red gel food coloring inside the piping bag before filling it.
- Sprinkle crushed candy canes on top for a festive touch.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!