Description

Delight in these festive Chocolate Peppermint Cupcakes featuring a rich, moist chocolate base infused with peppermint extract and topped with a creamy peppermint buttercream frosting. Perfect for holiday celebrations or any special occasion, these cupcakes combine classic chocolate flavor with a refreshing peppermint twist and festive red and white swirled frosting adorned with peppermint chunks and candy canes.

Ingredients

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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 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

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

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Instructions

Preheat the oven: 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 (if using), baking powder, baking soda, and salt. Mix on low speed while adding cubed butter until the mixture resembles coarse sand, about 3 minutes.
Combine wet ingredients: In a separate bowl, whisk together 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 mixture into the dry ingredients bowl. Mix on low speed for a few seconds, then stop to scrape down the bowl sides. Continue mixing just until everything is combined and no streaks of flour remain. The batter will look slightly lumpy, which is normal.
Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. You should have enough batter for 12 cupcakes.
Bake the cupcakes: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let the cupcakes cool in the pan on a wire rack for 10 minutes.
Cool completely: Carefully remove the cupcakes from the pan and allow them to cool completely on the wire rack before frosting.
Prepare the frosting: In the stand mixer bowl, beat the unsalted butter until smooth and creamy. Gradually add powdered sugar and mix on medium speed until light and fluffy. Add heavy cream and peppermint extract, mixing until fully combined.
Color the frosting: Divide the frosting in half. Leave one half white and transfer to a piping bag. Add red gel food coloring to the other half and beat until a bright candy cane red color develops. Transfer red frosting to a separate piping bag.
Assemble piping bags: Place both piping bags into a larger piping bag fitted with a star tip. Cut the tips off the inner bags and thread them through the star tip. Practice piping a swirl in a bowl to blend colors before applying to cupcakes.
Frost and decorate: Pipe swirls of the peppermint buttercream frosting onto cooled cupcakes. Top each cupcake with peppermint baking chunks and mini candy canes for a festive finish.

Notes

Use the spoon-level method or a kitchen scale to measure dry ingredients accurately to avoid dense cupcakes.
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 in a single piping bag for a swirled effect.
Gel food coloring is preferred to achieve a vibrant red hue without thinning the frosting.
For best results, bake cupcakes a day ahead and store unfrosted. Add frosting just before serving.

Nutrition

Serving Size: 1 cupcake
Calories: 420 kcal
Sugar: 35 g
Sodium: 160 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 70 mg