Chocolate Peppermint Cupcake Delight (Print version)

Moist chocolate cupcakes blended with peppermint and topped with creamy buttercream and festive candy canes.

# What you'll need:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon peppermint extract
12 - 1/2 cup boiling water

→ Peppermint Buttercream

13 - 1 cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 2 tablespoons whole milk
16 - 1/2 teaspoon pure peppermint extract
17 - Pinch of salt

→ Garnish

18 - 2 tablespoons crushed candy canes or peppermint candies

# How to make it:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, vanilla extract, and peppermint extract until combined.
04 - Pour wet ingredients into dry mixture and mix until just incorporated.
05 - Stir in boiling water carefully; batter will be thin.
06 - Divide batter evenly among liners, filling each about two-thirds full.
07 - Bake 16 to 18 minutes or until a toothpick inserted comes out clean.
08 - Allow to cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat butter until creamy; gradually add powdered sugar, milk, peppermint extract, and salt. Beat until light and fluffy.
10 - Pipe or spread buttercream over cooled cupcakes and sprinkle with crushed candy canes.

# Expert suggestions:

01 -
  • This cupcake combines two classic flavors in a way that feels like a little secret between friends, perfectly balancing sweet and refreshing.
  • It quickly became my go-to for holiday gatherings because everyone loved how festive and comforting they tasted.
02 -
  • Don’t skip the boiling water step — it’s what makes the chocolate flavor truly shine and keeps the cupcakes moist.
  • Adding the peppermint extract slowly prevents it from overpowering the delicate chocolate base.
03 -
  • Sifting dry ingredients and thoroughly mixing wet ingredients separately leads to the most tender cupcakes.
  • The secret to fluffy buttercream is to beat the butter first until light and creamy before adding sugar incrementally.

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