Chocolate Peppermint Cupcakes: A Festive Holiday Treat

Chocolate Peppermint Cupcakes are the perfect way to bring festive cheer to your dessert table. With a rich, moist chocolate base and a burst of cool peppermint, these cupcakes are topped with fluffy peppermint buttercream and finished with crushed candy canes for the ultimate holiday touch. Whether you’re hosting a Christmas party or simply looking to indulge in the flavors of the season, these cupcakes are sure to delight everyone.

This easy-to-follow recipe combines the decadence of chocolate with the refreshing zing of peppermint, creating a dessert that’s equal parts indulgent and refreshing. They’re as fun to make as they are to eat, making them a great project for holiday baking with kids or for gifting to friends and family.

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Ingredients

For the Cupcakes

Ingredient	Quantity
All-purpose flour	1 1/3 cups
Unsweetened cocoa powder	1/2 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Salt	1/4 tsp
Granulated sugar	1 cup
Brown sugar (packed)	1/2 cup
Vegetable oil	1/2 cup
Eggs	2 large
Vanilla extract	1 tsp
Peppermint extract	1/2 tsp
Buttermilk	1/2 cup
Hot water or coffee	1/2 cup

For the Peppermint Buttercream

Ingredient	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	4 cups
Heavy cream or milk	2–3 tbsp
Peppermint extract	1/2 tsp
Red food coloring (optional)	A few drops

Toppings

• Crushed candy canes or peppermint candies
• Chocolate shavings or sprinkles (optional)

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Equipment Needed

1. Mixing bowls: For wet and dry ingredients.
2. Electric mixer: Ensures smooth batter and fluffy frosting.
3. Muffin tin: For baking cupcakes.
4. Cupcake liners: Makes cleanup easy and adds a decorative touch.
5. Piping bag and tip: For frosting the cupcakes beautifully.

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Step-by-Step Instructions

1. Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and peppermint extracts.
4. Alternate adding the dry ingredients and buttermilk to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix until just combined.
5. Stir in the hot water or coffee until the batter is smooth. The batter will be thin, but this ensures moist cupcakes.

2. Bake the Cupcakes

1. Fill the cupcake liners about two-thirds full with batter.
2. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
3. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

3. Make the Peppermint Buttercream

1. In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy, about 2–3 minutes.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined.
3. Add the peppermint extract and 2 tablespoons of heavy cream or milk, mixing until the frosting is smooth and fluffy. If the frosting is too thick, add an additional tablespoon of cream.
4. If desired, add a few drops of red food coloring and gently swirl it into the frosting for a festive striped effect.

4. Frost and Decorate

1. Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a star tip. Pipe the frosting onto each cupcake in a swirl pattern.
2. Sprinkle the frosted cupcakes with crushed candy canes or peppermint candies. Add chocolate shavings or sprinkles for extra flair if desired.

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Tips and Variations

Tips for Success

• Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature for a smooth batter.
• Coffee for Flavor: Using coffee instead of water enhances the chocolate flavor without making the cupcakes taste like coffee.
• Cooling is Key: Let the cupcakes cool completely before frosting to prevent the buttercream from melting.

Creative Variations

• Chocolate Peppermint Ganache: Drizzle a layer of chocolate ganache over the cupcakes before frosting for extra decadence.
• Mint-Chocolate Twist: Add mini chocolate chips to the cupcake batter for a chocolate chip surprise in every bite.
• Festive Colors: Divide the buttercream into two batches and tint one green and one red for holiday-themed swirls.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.

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Serving Suggestions

Chocolate Peppermint Cupcakes are perfect for holiday gatherings, gift exchanges, or as a sweet treat for your loved ones. Arrange them on a decorative platter lined with crushed candy canes for an extra festive touch.

Pair these cupcakes with warm drinks like hot cocoa, peppermint mochas, or spiced chai tea to complement their holiday flavor. For a dessert spread, serve alongside sugar cookies, truffles, or a yule log for a complete holiday dessert table.

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Storage and Reheating

Short-Term Storage

• Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Long-Term Storage

• Unfrosted cupcakes can be frozen in an airtight container for up to 2 months. Thaw at room temperature and frost before serving.

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Nutritional Information

Nutrient	Per Serving (1 cupcake)
Calories	320
Fat	15g
Carbohydrates	45g
Protein	3g
Sugars	34g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

Chocolate Peppermint Cupcakes are a festive and delightful dessert that perfectly captures the flavors of the holiday season. The combination of rich chocolate, cool peppermint, and fluffy buttercream makes these cupcakes a showstopper at any celebration.

They’re easy to customize, fun to decorate, and guaranteed to bring smiles to everyone who takes a bite. Bake a batch for your next holiday gathering, or share them as edible gifts to spread the holiday cheer!

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