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Chocolate Peppermint Cupcakes, Chocolate Cupcakes with Peppermint Buttercream Frosting

Chocolate Peppermint Cupcakes, Chocolate Cupcakes with Peppermint Buttercream Frosting

Christmas is around the corner and what gives the feeling of Christmas joy then the season for peppermint desserts and drinks! 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!
Cook Time 24 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes

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.
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