These Peppermint Chocolate Cupcakes are the perfect holiday treat! A moist, tender chocolate mint cupcake topped with fluffy peppermint frosting and crushed peppermint candies makes an easy-to-make treat that everyone will love!
Looking for more cupcake recipes? Try these Apple Caramel Cupcakes, or these delicious Pumpkin Spice Cupcakes!
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You guys, December has been awesome so far! I’m so thankful for all of you who read this little blog of mine (that isn’t quite so little anymore, thanks to all of you!). And because you all are so great, I’m sharing this fantastic recipe with you today along with a fun GIVEAWAY! I’ve teamed up with some blogger friends of mine to offer our readers a chance to win a $135 Gift Card (open only to residents of the US)! Stay tuned to the end of this post for details about the giveaway, contest rules, and how to enter.
**Giveaway CLOSED! Thanks for entering!**
In the meantime, here’s a great holiday-inspired recipe that’s as easy to make as it is delicious! My kids and I had a ton of fun making these super simple Peppermint Chocolate Cupcakes and I know you’re going to love this recipe!
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
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Looking for more cupcake recipes? Try these Apple Caramel Cupcakes, or these delicious Pumpkin Spice Cupcakes!
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Try this No-Fail Best Ever Chocolate Cake recipe!
Looking for even more cupcake recipes? Try these Chocolate Cupcakes with Dark Chocolate Buttercream!
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
Get my easy no-fail holiday meals e-cookbook!
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Peppermint Chocolate Cupcakes
Recipe: Ingredients
- 3/4 cup white sugar
- 1/3 cup cocoa powder
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1/4 cup canola oil
- 1/2 tsp peppermint extract
- 1/2 cup boiling water
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1/2 - 1 tsp peppermint extract to taste
- 4 tbsp milk or heavy cream
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add 12 paper liners to a 12-cup muffin or cupcake tin and set it aside.
- Add the sugar, cocoa powder, flour, baking soda, baking powder and salt to a large bowl and whisk to combine.
- Add the milk, the egg, the canola oil and the peppermint extract to a medium-sized bowl and whisk with a fork to combine and break up the egg.
- Add the wet ingredients to the dry ingredients and whisk everything together just until all the ingredients are combined. Add the boiling water to the mixture in a slow stead stream, whisking constantly until the boiling water is incorporated. You'll be left with very runny cupcake batter which can be poured into your prepared cupcake tin. Be sure to distribute the batter as evenly as possible between the 12 cupcake liners.
- Bake the cupcakes at 350 degrees Fahrenheit for about 22 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. Cool them on a wire cooling rack.
- For the frosting, beat the room temperature butter on high speed until it's pale in colour and completely smooth. Add the powdered sugar one cup at a time, beating on low speed until all the powdered sugar is incorporated. Add the peppermint extract and the milk (or cream), one tablespoon at a time until the frosting reaches piping consistency, beating well on medium high speed after each addition.
- Add the frosting to a piping bag fitted with a large star tip and frost each of the cupcakes after they've cooled, creating a swirl design and topping each one with some crushed candy canes or peppermint candies!
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Very nice Chocolate Cupcake recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Mmmm, these sound delicious! Love this flavour combo 🙂
Thanks!