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 packed brown sugar; 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 nothing quite like the festive dance of rich chocolate paired with refreshing peppermint to make your kitchen feel cozy and bright. This Chocolate Peppermint Cupcakes Recipe brings that perfect balance in every bite, making it a showstopper for holidays or any time you want a little treat with a twist.

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 have to admit, the first time I baked these cupcakes, the room instantly smelled like a holiday wonderland. The chocolate base is deeply comforting, while the peppermint adds a refreshing lift. Plus, the peppermint buttercream frosting? Pure magic on top!

Perfect Flavor Balance: Rich chocolate combines with bright peppermint for a festive yet approachable taste everyone adores.
Moist, Tender Cupcakes: The use of sour cream and oil keeps these cupcakes moist and soft for days if stored well.
Show-Stopping Frosting: The dual-colored peppermint buttercream swirls not only taste amazing but look beautiful too.
Customizable Decorations: You can easily dress these up with candy canes or peppermint chunks for extra crunch and charm.

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

This Chocolate Peppermint Cupcakes Recipe uses a thoughtful mix of ingredients that harmonize to create that moist crumb and refreshing peppermint twist we love. Understanding why each ingredient is here can help you bake with confidence and tweak it if needed.

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: Provides a tender, lighter texture compared to all-purpose flour — absolutely key for soft cupcakes.
Unsweetened Dutch Processed Cocoa Powder: Adds depth and rich chocolate flavor without bitterness, and gives a dark, velvety color.
Espresso Powder: Optional but highly recommended—it enhances the chocolate flavor without tasting like coffee.
Sour Cream: Adds moisture and richness, keeping the cupcakes tender and giving a slight tang to balance sweetness.
Vegetable Oil: Works alongside butter to lock in moisture so the cupcakes stay luscious even days after baking.
Peppermint Extract: The star of the show—for that unmistakable peppermint flavor that's subtle but bright.
Unsalted Butter: Used in the batter and frosting for creaminess, plus it helps with fluffy, smooth buttercream texture.
Powdered Sugar: For a silky, sweet frosting that pipes beautifully and holds its shape well.
Red Gel Food Coloring: Gives that festive candy cane red color without thinning the frosting like liquid coloring would.
Peppermint Baking Chunks & Candy Canes: Add texture and a festive look, plus a little extra peppermint punch.

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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 experimenting with this Chocolate Peppermint Cupcakes Recipe, especially around different holidays. You can really put your spin on it to suit your style or dietary needs without compromising on flavor.

Variation: I sometimes swap peppermint extract for orange extract for a chocolate-orange twist that’s just as delightful. It’s a fun way to surprise your guests.
Dairy-Free Version: Replace butter with vegan margarine and use coconut milk instead of heavy cream in the frosting—still delicious and creamy.
Chocolate Chips: Stir in some mini chocolate chips into the batter for added texture—I personally love the surprise bursts of extra chocolate.
Presentation: Try adding crushed candy canes on top of the frosting for an extra festive crunch and color pop.

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

Step 1: Prep Like a Pro for Perfect Cupcakes

First things first, I preheat my oven to 350°F (180°C) and line the cupcake pan with liners. This step might seem obvious, but it really sets you up for stress-free baking. Having everything ready before mixing is key—have all ingredients at room temp, especially eggs and dairy, for better consistency in your batter.

Step 2: Mixing the Dry Ingredients and Butter

Into the stand mixer bowl, I add the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Using the paddle attachment, I mix in the cubed butter on low speed until the mixture looks like coarse sand. This texture helps the cupcakes be tender yet structured—don’t rush this part!

Step 3: Combine the Wet Ingredients and Fold ‘Em In

In a separate bowl, whisk together the sour cream, milk, vegetable oil, coffee (or hot water), egg, egg yolk, and peppermint extract. Pour this into the dry mixture and blend on low speed just until everything is combined. You’ll notice the batter looks a little lumpy—that’s perfectly normal. Overmixing is the enemy here, so stop as soon as you see no dry streaks.

Step 4: Fill, Bake, and Cool

Fill your cupcake liners about ¾ full with batter, making 12 cupcakes. I find this gives the perfect dome shape. Bake for about 20-25 minutes—keep an eye starting at 20 minutes and test with a toothpick; you want a few moist crumbs but no wet batter attached. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to finish cooling completely before frosting.

Step 5: Whip Up That Peppermint Buttercream

While your cupcakes cool, beat the room temperature butter until smooth and creamy. Gradually add powdered sugar, mixing on medium speed until fluffy—this usually takes several minutes and makes such a difference. Then stir in the heavy cream and peppermint extract. Split half the frosting into one piping bag, and color the remaining half bright red with gel food coloring. I love how the dual colors swirl together for that candy cane vibe.

Step 6: Pipe, Decorate, and Enjoy!

Put both piping bags into a third large one fitted with a star tip, cut the individual bag tips, and gently pull through the star tip. Practice swirls in a bowl first until you see the red and white blend just right. Pipe generous swirls onto each cooled cupcake, then sprinkle on peppermint chunks and add mini candy canes for a festive finishing touch.

Top Tip

I’ve baked many batches of these cupcakes, and learning to measure the cake flour correctly was a game changer. It’s my number one tip for success with this Chocolate Peppermint Cupcakes Recipe.

Proper Flour Measurement: Fluff the flour, scoop it into your measuring cup with a spoon, then level it off with a knife instead of scooping directly from the bag. Better yet, use a kitchen scale when you can!
Don’t Overmix the Batter: Stop mixing as soon as the wet and dry components are combined—lumps are okay.
Use Gel Food Coloring: For frosting, gel colors won’t thin your buttercream and produce vibrant swirls perfect for the season.
Cooling is Crucial: Frost only completely cooled cupcakes to prevent your frosting from melting and sliding off.

How to Serve Chocolate Peppermint Cupcakes Recipe

chocolate peppermint cupcakes - Serving Suggestion

Garnishes

I usually top my cupcakes with peppermint baking chunks and mini candy canes for an extra festive touch and little bits of crunch that contrast perfectly with the creamy frosting. Crushed candy canes spread on a plate also add a beautiful sparkle and scent.

Side Dishes

Pair these cupcakes with a warm mug of peppermint hot chocolate or a simple cup of black coffee to balance the sweetness. If you want a holiday spread, add some cranberry-white chocolate cookies for a lovely variety on your dessert table.

Creative Ways to Present

I’ve found placing cupcakes on a tiered stand sprinkled with powdered sugar “snow” and scattered holly leaves to be incredibly charming during the holidays. If serving at a party, arrange them in a circle with a decorated peppermint stick wreath in the center—it makes an inviting presentation guaranteed to start conversations.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes in an airtight container at room temperature for up to two days. This keeps the cupcake moist and the frosting fresh without refrigeration, which can sometimes dry out the cake or change frosting texture.

Freezing

If you want to freeze, I recommend freezing the cupcakes unfrosted. Once cooled, wrap them individually in plastic wrap and place in an airtight container or bag. When you’re ready to serve, thaw overnight in the fridge, then frost fresh for the best results.

Reheating

Reheating cupcakes isn't usually necessary, but if you want that just-baked warmth, pop one in the microwave for about 10 seconds. Avoid reheating frosted cupcakes unless you remove the frosting first, as it may melt and lose its shape.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of cake flour?

Using all-purpose flour is possible but the texture won’t be as tender or light—cake flour has less protein, which leads to softer cupcakes. If you substitute, consider removing 2 tablespoons of flour per cup and replacing with cornstarch for a closer match.

Why is sour cream included in the batter?

Sour cream adds moisture and richness to the cupcakes, and its slight tang balances the sweetness while tenderizing the crumb, resulting in cupcakes that stay soft longer.

Can I make this recipe dairy-free?

Absolutely! You can swap unsalted butter with vegan margarine or coconut oil and substitute heavy cream in the frosting with coconut cream or a nut-based milk for a dairy-free frosting variant. The texture and taste will be slightly different but still delightful.

How do I get the frosting colors to swirl nicely?

Using two smaller piping bags filled separately with white and red frosting, then placing both inside a larger piping bag with a star tip works best. Cut the tips of the inner bags and gently pull them through the star tip. Practice piping on a plate or bowl until you get smooth swirls before frosting cupcakes.

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe holds a special place in my kitchen rotation, especially for the holidays. There’s something about combining that rich chocolate with a cool peppermint kiss that just feels like a warm hug from the inside out. I truly hope you’ll try it and share these festive bites with your loved ones—they never fail to bring smiles and a little extra joy to our gatherings.