Christmas is around the corner and what gives the feeling of Christmas joy then the season for peppermint desserts and drinks! I love the warm and refreshing aroma of peppermint in Christmas desserts, so I had to incorporate peppermint into the classic chocolate cupcake dessert to make this easy chocolate peppermint cupcake recipe!
Chocolate is my favorite pairing with peppermint! The base for my chocolate cupcake is a basic moist chocolate cupcake, and I elevate the cupcake by making peppermint buttercream frosting and sprinkling chopped peppermint Hershey kisses to add that punch of holiday flavor!
Your friends and family will rave about these peppermint chocolate cupcakes!
The moist and fluffy chocolate cupcake pairs perfectly with the creamy peppermint frosting. I did not use the peppermint extract flavor in the cupcake batter because I did not want the peppermint flavor to overpower the chocolate flavor. Keeping the peppermint extract flavor in just the frosting gives this dessert the perfect balance of peppermint and chocolate. Each bite is a harmony of chocolate flavor and peppermint aroma.
Chocolate Peppermint Cupcakes
Serving Size = 24 cupcakes
Ingredients
Chocolate Cupcake
- 1 3/4 cups of all-purpose flour
- 3/4 cup of unsweetened coco powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 2 cups of white granulated sugar
- 1 teaspoon of salt
- 1/2 cup of butter, melted
- 1 large eggs
- 2 teaspoon of vanilla extract
- 1 cup of milk
- 1 cup of water
Peppermint Buttercream Frosting
- 1/2 cup of unsalted butter, at room temperature
- 3 cups of confectioners’ sugar
- 4 tablespoon of milk
- 1/2 teaspoon of peppermint extract
Step 1:
Prep your oven by preheating it to 350 degrees Fahrenheit.
Step 2:
In a large bowl, combine cupcake ingredients together. Use an electric hand mixer or standing mixer to mix until batter is smooth.
Step 5:
Add cupcake liners to your cupcake pan.
Step 6:
Pour or spoon the cupcake batter into the cupcake liner filling it up 3/4 of the cupcake liner.
Step 7:
Bake cupcakes in your preheated oven for 24 minutes or until the batter is baked. You may use a toothpick to insert into the middle of the cupcake to check if it is fully baked. The toothpick should come out clean if the batter is fully baked.
Let the cupcakes cool before frosting.
Frosting
Using an electric hand mixer or an electric stand mixer, beat the 1/2 cup of room temperature butter until smooth and creamy. Add in 3 cups of confectioners’ sugar – add in one cup at a time and mix well into the butter. Add 4 tablespoons of milk and 1/2 teaspoon of peppermint extract and mix until smooth. Add an additional tablespoon of milk if the frosting is too thick to your liking.
Decoration
I diced up Hershey peppermint kisses candy to sprinkle on top of the frosting.
Chocolate Peppermint Cupcakes, Chocolate Cupcakes with Peppermint Buttercream Frosting
Ingredients
Chocolate Cupcake
- 1 ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 2 cups white granulated sugar
- 1 teaspoon salt
- ½ cup butter melted
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup milk
- 1 cup water
Peppermint Frosting
- ½ cup unsalted butter at room temperature
- 3 cups confectioners' sugar
- 4 tablespoon milk
- ½ teaspoon peppermint extract
Instructions
Chocolate Cupcake
- Prep your oven by preheating it to 350 degrees Fahrenheit.
- In a large bowl, combine cupcake ingredients together. Use an electric hand mixer or standing mixer to mix until batter is smooth.
- Add cupcake liners to your cupcake pan.
- Pour or spoon the cupcake batter into the cupcake liner filling it up 3/4 of the cupcake liner.
- Bake cupcakes in your preheated oven for 24 minutes or until the batter is baked. You may use a toothpick to insert into the middle of the cupcake to check if it is fully baked. The toothpick should come out clean if the batter is fully baked. Let the cupcakes cool before frosting.
Peppermint Frosting
- Using an electric hand mixer or an electric stand mixer, beat the 1/2 cup of room temperature butter until smooth and creamy. Add in 3 cups of confectioners' sugar - add in one cup at a time and mix well into the butter. Add 4 tablespoons of milk and 1/2 teaspoon of peppermint extract and mix until smooth. Add an additional tablespoon of milk if the frosting is too thick to your liking.
That is it! Tag me on Facebook using the hashtag #BubblepinsFoodie so I can see all your wonderful creations! Don’t forget to rate this recipe below, and let me know your thoughts! ENJOY!
Looking for more holiday recipes? Checkout my recipes below!
Delicious Cinnamon Rolls without Yeast (made from scratch)
Christmas Peppermint Cookies, Hershey’s Peppermint Kisses Cookies
Easy Thanksgiving Pumpkin Cheesecake Bars
Classic Chocolate Chip Cookies
