Chocolate Peppermint Cupcakes Recipe

Chocolate cupcake with peppermint frosting and crushed candy cane on a wooden surface.

5 from 1 vote

Chocolate Peppermint Cupcakes Recipe

Bring some sparkle to your dessert tray with these Chocolate Peppermint Cupcakes, topped with ganache, minty swirls, and crushed candy cane for a festive, eye-catching finish.

Prep Time38

Cook Time22

Total Time1

Course: Cupcakes

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 507kcal

Author: Andrea

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

-You can use your favorite chocolate boxed mix as the base for this recipe.

To STORE Chocolate Cupcakes, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for 4–5 days, but bring to room temperature before serving for best texture. You can also FREEZE the unfrosted cupcakes—wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

Thaw overnight in the fridge or at room temp for a few hours. For frosted cupcakes, flash freeze on a baking sheet until firm, then wrap and store the same way. REHEAT briefly in the microwave if desired, but avoid overheating to keep the frosting stable.

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