Save to Pinterest These moist chocolate cupcakes feature deep cocoa flavor enhanced by peppermint extract. A light, airy batter is baked until just right, then crowned with a smooth, creamy peppermint buttercream. The festive finishing touch comes from crushed candy canes that add crunch and a refreshing twist. Perfect for easy preparation, these treats bring a harmonious balance of rich chocolate and cool peppermint, ideal for sharing during holidays or any special occasion.
I first discovered these chocolate peppermint cupcakes during a snowy holiday season, when the mix of rich chocolate and cool peppermint felt like a warm hug on a chilly night.
I still remember the first time I nailed these cupcakes: unexpected guests arrived just as they came out of the oven, and the warm peppermint aroma filled the house making everyone smile instantly.
Ingredients
- All-purpose flour: I always use this trusty staple because it gives the cupcakes the perfect structure without weighing them down.
- Unsweetened cocoa powder: This brings the deep chocolate flavor I crave—tip, sift it first for a smooth batter.
- Granulated sugar: Adds just the right sweetness, and I’ve found the cupcakes rise better when it’s evenly mixed.
- Baking powder and baking soda: Essential for that light, tender crumb, and make sure they’re fresh for the best lift.
- Salt: Just a pinch enhances all the flavors marvelously.
- Eggs: I prefer room temperature eggs so the batter mixes evenly.
- Whole milk: Creamy and rich, it rounds out the batter perfectly.
- Vegetable oil: Keeps the cupcakes moist and soft over time.
- Pure vanilla extract: Adds a warm note that balances the peppermint.
- Peppermint extract: My secret weapon for that cool festive kick—use sparingly for best results.
- Boiling water: It wakes up the cocoa flavor and keeps the batter thin but magical.
- Unsalted butter (for buttercream): Softened to creamy perfection for the best frosting texture.
- Powdered sugar: Sifted to avoid lumps in the buttercream.
- Milk (for buttercream): Just enough to lighten the frosting but keep it rich.
- Crushed candy canes: Adds festive crunch and extra peppermint spark on top.
Instructions
- Preheat and Prep:
- Get your oven to a cozy 350°F (175°C) and line a muffin tin so you’re ready for the batter.
- Mix Dry Ingredients:
- Whisk together your flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything looks evenly combined.
- Whisk Wet Ingredients:
- In another bowl, beat eggs with milk, oil, vanilla, and peppermint extract—notice the creamy texture forming.
- Combine It All:
- Pour the wet mix into the dry and stir just until you see no flour streaks, then carefully add boiling water—your batter will be thin but that’s perfect.
- Fill and Bake:
- Spoon batter into liners about two-thirds full, then slide into the oven and let the warm smells work their magic for 16 to 18 minutes.
- Cool Down:
- Rest the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool fully before frosting.
- Whip the Buttercream:
- Beat softened butter until fluffy, gradually blend in sugar, milk, peppermint extract, and a pinch of salt and watch that frosting come to life.
- Decorate:
- Pipe or spread the buttercream gently over cooled cupcakes and finish with crushed candy canes for that festive sparkle.
Save to Pinterest This recipe quickly became more than just a cupcake for me; it’s tied to holiday memories, laughter around the kitchen, and the joy of sharing something special with friends and family.
Keeping It Fresh
To maintain that fresh-baked flavor, store the cupcakes in an airtight container at room temperature for up to three days. If frosting starts to soften, a quick chill in the fridge revives that creamy texture.
Serving Ideas That Clicked
These cupcakes pair wonderfully with a hot peppermint tea or a rich mug of hot cocoa. For an adult twist, try pairing with a peppermint schnapps drizzle or a coffee that balances the mint.
A Time This Recipe Saved the Day
Once, during a last-minute holiday party, I whipped up these cupcakes from pantry staples and watched everyone’s eyes light up — such moments remind me that simple ingredients can create magic.
- Remember, you can always swap vegetable oil for melted coconut oil if you want extra subtle flavor.
- Oh wait, one more thing: sprinkle crushed candy canes right before serving to keep the crunch.
- And, if you want to lighten sweetness, add a pinch of salt to your buttercream.
Save to Pinterest Thanks for stopping by the kitchen today — I hope these cupcakes bring as much joy to your home as they’ve brought to mine!
Frequently asked questions about this recipe
- → How can I make the cupcakes more moist?
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Adding boiling water to the batter helps create a moist texture by activating the cocoa powder, while vegetable oil retains moisture throughout baking.
- → Can I use a dairy-free alternative in the buttercream?
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Yes, substituting vegan butter and plant-based milk maintains the creamy texture and peppermint flavor without dairy.
- → What is the best way to incorporate peppermint flavor?
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Use peppermint extract both in the cupcake batter and the buttercream to achieve a consistent, refreshing minty taste.
- → How should I store these cupcakes?
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Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to keep the buttercream fresh.
- → Can I freeze the cupcakes for later use?
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Yes, freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw completely before applying buttercream and serving.
