Chocolate Peppermint Cupcakes
Prep time
Cook time
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Embrace the holiday season with these festive chocolate peppermint cupcakes. They're topped with ganache, peppermint buttercream and crushed candy cane.
Yield: 18 cupcakes
  • 1 recipe Chocolate Cupcakes
  • For the ganache:
  • 1 c. semi-sweet chocolate chips
  • ½ c. milk chocolate chips
  • ½ c. heavy cream
  • For the peppermint frosting:
  • 1 c. (2 sticks) butter, room temperature
  • 1 tsp. vanilla extract
  • 1½ tsp. peppermint extract
  • pinch of salt
  • 4 c. powdered sugar
  • 3-4 tbsp. heavy cream
  • Red gel food coloring
  • ¼ c. crushed candy cane
  1. Bake cupcakes according to the directions, allow them to cool completely.
  2. To prepare the ganache, in a 2 c. glass measuring cup, combine chocolate chips and heavy cream. Microwave on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then spoon over the cupcakes.
  3. To prepare the vanilla buttercream, in the bowl of a stand mixer fitted with the whisk attachment, beat butter until smooth, about 1 minute. With mixing speed on low, add the vanilla extract, peppermint extract, salt, and powdered sugar. The mixture will look clumpy, that's ok. Add the heavy cream and gradually increase 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 tooth pick and swirl it all around inside the bag, it'll look like a mess but it works), pipe onto the cupcakes. Sprinkle with crushed candy cane.
-Feel free to use your favorite chocolate boxed mix for the base of this recipe.

Recipe source: Life Made Simple
Recipe by Life Made Simple at