Description
Indulge in these festive Chocolate Peppermint Cupcakes featuring rich cocoa-flavored cupcakes infused with peppermint extract and topped with a creamy swirled peppermint buttercream frosting. Perfectly moist with a hint of coffee and espresso powder to deepen the chocolate, these cupcakes are decorated with peppermint baking chunks and mini candy canes for a holiday treat everyone will love.
Ingredients
Scale
For the Cupcake Batter
- 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
For the Peppermint Buttercream Frosting
- 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
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
- Mix dry ingredients and butter: In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and sea salt. Mix in the cubed butter on low speed for about 3 minutes until the mixture resembles coarse sand.
- Combine wet ingredients: In a separate bowl, whisk together the sour cream, whole milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract until smooth.
- Incorporate wet into dry: Pour the wet ingredient mixture into the dry ingredients in the stand mixer. Mix on low speed briefly, then scrape down the bowl. Continue mixing a few seconds more until just combined and no streaks of flour remain; the batter may appear slightly lumpy.
- Fill cupcake liners: Spoon the batter into cupcake liners, filling each about 3/4 full. This should make 12 cupcakes.
- Bake cupcakes: Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 10 minutes before transferring cupcakes directly onto the rack to cool completely.
- Make peppermint buttercream: Using the stand mixer bowl, beat the unsalted butter until smooth. Gradually add powdered sugar and beat on medium speed until light and fluffy. Add heavy cream and peppermint extract, then mix until fully combined.
- Color frosting: Divide frosting in half. Scoop half into a large piping bag and set aside. Add red gel food coloring to the remaining frosting and beat until a vibrant red is reached. Place this red frosting into a second piping bag.
- Prepare piping: Insert both piping bags into a third large piping bag fitted with a star tip. Cut the tips off the inner bags and pull them through the star tip. Pipe a test swirl in a bowl to blend colors before decorating.
- Decorate cupcakes: Pipe swirls of the red and white peppermint buttercream onto the cooled cupcakes. Top with peppermint baking chunks and mini candy canes for a festive finish.
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale to ensure accurate baking measurements.
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- If you don’t have a triple piping bag setup, alternate spoonfuls of red and white frosting into one piping bag to create a swirled effect.
- Use gel food coloring for deep, vibrant red tones without thinning the frosting consistency.
- You can bake cupcakes a day ahead and store them unfrosted; frost just before serving for best freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
