Name: Chocolate Peppermint Cupcakes Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons unbleached cake flour; 3/4 cups granulated sugar; 2/3 cup unsweetened Dutch processed cocoa powder; 1/4 cup brown sugar, packed; 1 teaspoon espresso powder, optional; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 8 tablespoons cubed unsalted butter, room temperature; 1/2 cup sour cream, room temperature; 1/4 cup whole milk, room temperature; 1/4 cup vegetable oil; 1/4 cup room temperature coffee or hot water; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon peppermint extract; 2 cups unsalted butter, room temperature; 3 3/4 cups powdered sugar; 1 tablespoon heavy cream; 1 1/2 teaspoons peppermint extract; Red gel food coloring; Peppermint baking chunks and candy canes for decorating

There's something just magical about the combo of deep chocolate and bright peppermint that sings holiday cheer with every bite. This Chocolate Peppermint Cupcakes Recipe is my go-to treat when I want to impress guests or cozy up with a sweet cup of cocoa. Let me show you how to nail these moist, festive cupcakes topped with creamy peppermint buttercream—you'll be hooked!

The image shows several chocolate cupcakes with a dark, soft, and crumbly texture. Each cupcake has a topping layer of red and white swirled frosting, which looks creamy and smooth. One cupcake is cut in half, revealing only the chocolate cake inside. Some cupcakes have small red and white pieces sprinkled on top, and one cupcake has a small candy cane stuck into the frosting. The cupcakes sit on white paper liners, placed on a background with a white marbled texture, scattered with small red and white candy pieces. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe
Top Tip
How to Serve Chocolate Peppermint Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cupcakes Recipe

Why You'll Love This Recipe

I adore this Chocolate Peppermint Cupcakes Recipe because it manages to marry rich, fudgy chocolate flavor with a refreshing peppermint zing in such a perfectly balanced way. It’s fancy enough to make a special occasion feel extra, yet simple enough to whip up on a whim.

Perfectly Moist Cupcakes: The blend of butter, oil, and sour cream keeps the cupcakes incredibly tender and decadent every time.
Vibrant Peppermint Buttercream: Combining real peppermint extract and a swirl of red food coloring creates a frosting that’s both dreamy and festive.
Fun to Decorate: Peppermint chunks and candy canes add a playful crunch and make them look so inviting on your dessert table.
Great Make-Ahead Treat: You can bake them a day ahead and frost them just before serving, which makes party prep much easier.

The image shows cupcakes with two main layers of frosting swirled together on top. The frosting is bright red and white, twisted in a spiral pattern that builds up height and texture. Each cupcake is decorated with small pieces of crushed candy and a small candy cane stick placed vertically in the center. The cupcakes are arranged closely on a dark surface contrasting with the bright frosting but the background is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in creating that perfect balance of flavor and texture in these Chocolate Peppermint Cupcakes Recipe. Choosing the right cocoa powder, using fresh peppermint extract, and mixing fat sources helps build a batter that’s both luscious and light. Here’s a breakdown to help your shopping trip:

Flat lay of a small mound of unbleached cake flour, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl of unsweetened Dutch processed cocoa powder, a small white ceramic bowl with packed brown sugar, a small white ceramic bowl containing espresso powder, a small white ceramic bowl with baking powder, a small white ceramic bowl holding baking soda, a small white ceramic bowl of fine sea salt, several cubed unsalted butter pieces, a small white ceramic bowl of sour cream, a small white ceramic bowl with whole milk, a small white ceramic bowl of vegetable oil, a small white ceramic bowl of room temperature coffee or hot water, two whole large eggs with clean shells, a small white ceramic bowl of clear peppermint extract, a larger mound of unsalted butter, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of heavy cream, a small white ceramic bowl of vibrant red gel food coloring, and a few fresh peppermint candy canes and peppermint baking chunks scattered elegantly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake Flour: This gives you a tender crumb that’s lighter than all-purpose flour would; if you only have AP flour, measuring carefully helps.
Granulated and Brown Sugar: The brown sugar adds a subtle caramel note that deepens the chocolate flavor.
Unsweetened Dutch Processed Cocoa Powder: This type of cocoa brings richness and smooth chocolate tones without acidity.
Espresso Powder (optional): It's a secret weapon! It intensifies the chocolate without adding a coffee taste.
Baking Powder & Baking Soda: Work together to give a gentle rise without dryness.
Unsalted Butter, Vegetable Oil, Sour Cream, Milk: A trio of fats and moisture that keep the cupcakes soft and tender.
Coffee or Hot Water: Enhances the cocoa flavor and helps the batter bloom.
Eggs: Provide structure and richness—room temperature eggs make better emulsification.
Peppermint Extract: Choose pure peppermint extract for that clean, fresh candy cane punch.
Butter, Powdered Sugar, Heavy Cream (for Frosting): These combine into a silky, fluffy buttercream that holds shape well when piped.
Red Gel Food Coloring: Gives the festive pop of color without thinning out the frosting like liquid coloring can.
Peppermint Baking Chunks & Mini Candy Canes: Add crunch and charming decorations that scream holiday.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Chocolate Peppermint Cupcakes Recipe depending on the season or crowd, and I encourage you to do the same! Whether you want to add a bit of crushed peppermint inside the batter or swap the peppermint extract for vanilla and decorate differently, it's all about making these cupcakes your own.

Variation: One year, I swapped out half the peppermint extract for orange zest to make a chocolate-orange version for a winter birthday party—and it was a hit!
Dairy-Free Swap: I’ve experimented with coconut oil and coconut cream in place of butter and sour cream, and it still tastes fantastic but with a slight tropical hint.
Less Sweet Version: Try reducing the powdered sugar in the frosting a bit if you prefer your sweets on the lighter side.
Mini Cupcakes: Making them smaller lets me indulge more guilt-free and they’re perfect for party platters.

Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe

Step 1: Whisk and Cream the Dry Ingredients and Butter

Start by preheating your oven to 350°F (180°C) and lining a 12-cup cupcake pan with liners—this preps you nicely before you get your hands dirty. In your stand mixer bowl fitted with the paddle attachment, combine the cake flour, sugars, cocoa, espresso powder, baking powder, baking soda, and sea salt. Mixing in the butter at low speed until it looks like coarse sand is key—this ensures even little butter pockets that help keep your crumb tender. Three minutes on low speed works well, but keep an eye so you don't overmix.

Step 2: Mix the Wet Ingredients and Combine

In a separate bowl, whisk together the sour cream, whole milk, vegetable oil, coffee (or hot water), eggs, and peppermint extract. Pour this into your dry ingredient mixture and mix on low for just a few seconds. Don’t worry if the batter looks a bit lumpy or not perfectly smooth—it’s totally normal! Scrape down the sides and mix again until no flour streaks remain, but avoid overmixing. This helps keep the cupcakes tender and moist.

Step 3: Bake and Cool

Spoon the batter evenly into the cupcake liners, filling each about three-quarters full. Bake for 20-25 minutes until a toothpick comes out with just a few moist crumbs. The timing varies slightly with ovens, so I always start checking at 20 minutes. Once done, let the cupcakes cool in the pan for 10 minutes—this helps prevent them from falling apart—then transfer them to a wire rack to cool completely before frosting.

Step 4: Whip Up the Peppermint Buttercream

While the cupcakes cool, beat your room temperature butter until really smooth. Gradually add the powdered sugar and beat on medium speed until light and fluffy. Stir in the heavy cream and peppermint extract for that signature peppermint punch. Divide the frosting in half: tint one half with red gel food coloring for the festive candy cane look. Using two piping bags inside a larger bag fitted with a star tip creates that beautiful swirl effect—pipe a test swirl on a plate first to get the colors blending just right.

Step 5: Decorate and Enjoy!

Pipe the frosting onto each cupcake generously and finish with peppermint baking chunks and mini candy canes. The peppermint pieces add a delightful crunch and make the cupcakes instantly party-ready. These treats always vanish quickly when I serve them—be prepared to hide a few for yourself!

Top Tip

From baking these cupcakes several times, I’ve learned a few tricks that make the process smoother and the results better:

Measure Flour with a Scale: I swear by using a kitchen scale whenever possible. It prevents accidentally packing too much flour, which can dry out the cupcakes.
Room Temperature Ingredients: Eggs, butter, milk, and sour cream at room temp blend better and help your cupcakes stay moist.
Don’t Overmix: Stop mixing as soon as ingredients combine—overmixing develops gluten and leads to dense cakes.
Use Gel Food Coloring: It offers vibrant color without watering down the frosting, unlike liquid colors.

How to Serve Chocolate Peppermint Cupcakes Recipe

chocolate peppermint cupcakes - Serving Suggestion

Garnishes

I typically keep it classic—peppermint baking chunks and mini candy canes are my go-to. They add that festive crunch and look beautiful. Sometimes I sprinkle crushed candy cane bits on top for extra color and texture. For a grown-up twist, a light dusting of cocoa powder or edible gold glitter can make these cupcakes feel downright elegant.

Side Dishes

These cupcakes pair wonderfully with a simple cup of hot chocolate or peppermint tea to echo the flavors. If you’re serving at a holiday party, a light fruit salad with citrus notes balances out their richness, or a festive cranberry punch can elevate the whole experience.

Creative Ways to Present

For special occasions, I like arranging the cupcakes on a tiered dessert stand sprinkled with fresh pine sprigs and tiny fairy lights. You can also tie red and white striped ribbon around the cupcake liners or place them in clear treat boxes tied with a peppermint-striped bow—perfect for gifting. It turns simple cupcakes into a showstopper centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover unfrosted cupcakes in an airtight container at room temperature for up to two days. This keeps them moist and fresh without the fridge drying them out. Once frosted, store them in a sealed cake box or container in a cool spot.

Freezing

These cupcakes freeze beautifully! I wrap each one individually in plastic wrap after they’ve cooled completely (without frosting), then stash them in a zip-top freezer bag. When you’re ready to enjoy them, thaw overnight in the fridge and frost fresh that day. This saves so much prep time when you have a big event coming up.

Reheating

If you want to warm up the cupcakes just a bit, I pop an unfrosted cupcake in the microwave for 10-15 seconds—just enough to refresh that soft, freshly baked feel. I recommend frosting after warming to keep the buttercream stable and silky.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

You can, but Dutch-processed cocoa powder is recommended because it has a smoother, less acidic flavor that meshes well with the espresso and baking soda in this recipe. If you substitute, your cupcakes might be slightly tangier and the rise could be affected.

How do I prevent my frosting from being too runny?

Make sure to use room temperature butter and gradually add powdered sugar, beating thoroughly. Using gel food coloring instead of liquid helps keep the frosting thick. If your frosting gets too soft, refrigerate it for 15-20 minutes before piping.

Can I make these cupcakes vegan or dairy-free?

Yes! You can replace butter with a vegan butter alternative and use plant-based milk like almond or oat milk. Swap the sour cream with a vegan yogurt or coconut cream. Keep in mind the flavor and texture will differ slightly but can still be delicious.

Why does the batter look lumpy after mixing?

This is completely normal for this recipe, especially because of the sour cream and oil combination. The batter shouldn’t be perfectly smooth; just ensure all the flour is mixed in without streaks. Overmixing might make the cupcakes tough, so a few lumps are fine!

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe truly feels like a warm hug on chilly days or a festive centerpiece that everyone asks about. When I bake these, I’m reminded of cozy winter mornings with peppermint-hot cocoa in hand and the joy of sharing something homemade. I hope you enjoy making and sharing them just as much—baking these together will definitely become a seasonal favorite in your kitchen, too.