Embrace the holiday season with these festive chocolate peppermint cupcakes. They’re topped with ganache, peppermint buttercream and crushed candy cane.
I absolutely love making cupcakes, but it’s not something I get to do very often. We have a small family, so eating an entire batch is almost impossible. That all changes when the holidays roll around. Suddenly we have a long list of friends and neighbors to deliver treats to. These chocolate peppermint cupcakes are something different, not your standard sugar cookies, fudge or nut clusters. They were the perfect addition to our goodie boxes.
I used my favorite chocolate cupcake recipe for the base (although a boxed mix would work too). As the cupcakes were cooling, I made the ganache- it’s all done in the microwave. After spreading a thick layer of ganache over top, I got to work whipping up a batch of peppermint buttercream. To make the candy cane swirl, I grabbed a extra large piping bag fitted with a large tip, a toothpick, and red gel food coloring. Using the toothpick, I swirled the gel in the bag, then filled it with frosting. The fun swirl appeared as the frosting was pipped on. Such a fun little trick, don’t you think?
All that was left to do was add a pinch of crushed candy cane on top. These chocolate peppermint cupcakes would be a great party treat or neighbor gift. They’re decadent yet refreshing!
Chocolate Peppermint Cupcakes Recipe
Ingredients
For the Cupcakes
- 1/4 cup unsalted butter - melted
- 1/2 cup vegetable oil - OR canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 oz bittersweet chocolate - melted
- 2 eggs - room temperature
- 2 egg yolks - room temperature
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder - sifted*
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sour cream - OR buttermilk, room temperature
- 1/2 cup warm water
- 1/2 tsp espresso powder
For the Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
For the Peppermint Frosting
- 1 cup butter - room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- pinch salt
- 4 cup powdered sugar
- 3-4 tablespoons heavy cream
- red gel food coloring
- 1/4 cup candy cane - crushed
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard-sized cupcake pans with 18 paper liners; set aside.
- In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract, and melted chocolate until smooth. With the mixing speed on low, add the eggs one at a time until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, salt, and baking soda. With the mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture. Mix until combined. Allow the batter to rest for 5 minutes.
- Divide the batter evenly among the cups, filling ⅔ of the way full (I like to use a large scoop, a #20). Place in the oven and bake for 17–20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to overbake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
For the Ganache
- In a 2-cup glass measuring cup, combine the chocolate chips and heavy cream. Microwave on half power (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir the chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute, then spoon over the cupcakes.
For the Peppermint Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth, about 1 minute. With the mixing speed on low, add the vanilla extract, peppermint extract, salt, and powdered sugar. The mixture will look clumpy— that's okay. Add the heavy cream and gradually increase the mixing speed to high. Beat for 2–3 minutes, or until the frosting is light and fluffy. Remove and place into a large piping bag fitted with a large round tip, swirled with red gel food coloring (just take a toothpick and swirl it all around inside the bag—it’ll look like a mess, but it works). Pipe onto the cupcakes and sprinkle with crushed candy canes.
NOTES
Nutrition
DON’T FORGET TO CHECK OUT THESE 6 DELICIOUS CUPCAKE RECIPES:
- Smore Cupcakes – Ashlee Marie
- Chocolate Christmas Tree Cupcakes – Real Mom Kitchen
- Churro Cupcakes – The Baker Upstairs
- Mint Chocolate Cupcakes – Butter With A Side of Bread
- 2 Ingredient Lemon Cupcakes – Yummy Healthy Easy
- Santa Hat and Holly Wreath Cupcakes –Jamie Cooks It Up
Best frosting recipe out there! Just the perfect amount of peppermint and super creamy. Been using it for 4 years now around the holiday season!
Yummy!!! look Amazing! I give it 5* Stars
Hi- I made these for Christmas! Should they be stored in the refigerator or are they ok left out overnight?