Name: Chocolate Peppermint Cupcakes Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons unbleached cake flour; 3/4 cups granulated sugar; 2/3 cup unsweetened Dutch processed cocoa powder; 1/4 cup brown sugar, packed; 1 teaspoon espresso powder, optional; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 8 tablespoons cubed unsalted butter, room temperature; 1/2 cup sour cream, room temperature; 1/4 cup whole milk, room temperature; 1/4 cup vegetable oil; 1/4 cup room temperature coffee or hot water; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon peppermint extract; 2 cups unsalted butter, room temperature; 3 3/4 cups powdered sugar; 1 tablespoon heavy cream; 1 1/2 teaspoons peppermint extract; Red gel food coloring; Peppermint baking chunks and candy canes for decorating

There’s something utterly magical about the perfect balance of rich chocolate and refreshing peppermint, and that’s exactly what makes this Chocolate Peppermint Cupcakes Recipe so special. Every bite melts in your mouth with a cozy yet festive flair that’s sure to brighten any occasion.

The image shows several chocolate cupcakes with a dark, soft, and crumbly texture. Each cupcake has a topping layer of red and white swirled frosting, which looks creamy and smooth. One cupcake is cut in half, revealing only the chocolate cake inside. Some cupcakes have small red and white pieces sprinkled on top, and one cupcake has a small candy cane stuck into the frosting. The cupcakes sit on white paper liners, placed on a background with a white marbled texture, scattered with small red and white candy pieces. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe
Top Tip
How to Serve Chocolate Peppermint Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cupcakes Recipe

Why You'll Love This Recipe

This recipe isn’t just about delicious cupcakes; it’s about creating a cozy moment in your kitchen — the aroma of cocoa mingling with peppermint that instantly reminds you of holidays and happy memories. I adore making these when friends stop by because they’re always a crowd-pleaser.

Perfect Flavor Contrast: The rich chocolate pairs beautifully with bright peppermint, creating a flavor combo that’s both indulgent and refreshing.
Moist & Tender Texture: Thanks to the sour cream and oil, these cupcakes stay wonderfully moist—no dry bites here!
Showstopper Frosting: The peppermint buttercream is silky, sweet, and just the right touch of minty—plus the festive swirl makes them look gorgeous.
Fun to Customize: You can easily adjust the peppermint intensity or decorate with candy canes and baking chunks for a festive finish.

The image shows cupcakes with two main layers of frosting swirled together on top. The frosting is bright red and white, twisted in a spiral pattern that builds up height and texture. Each cupcake is decorated with small pieces of crushed candy and a small candy cane stick placed vertically in the center. The cupcakes are arranged closely on a dark surface contrasting with the bright frosting but the background is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Peppermint Cupcakes Recipe plays a role in building depth of flavor and fantastic texture. From the Dutch processed cocoa for smooth chocolaty richness to the espresso powder that intensifies the chocolate notes, each element brings something special to the party.

Flat lay of a small mound of unbleached cake flour, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl of unsweetened Dutch processed cocoa powder, a small white ceramic bowl with packed brown sugar, a small white ceramic bowl containing espresso powder, a small white ceramic bowl with baking powder, a small white ceramic bowl holding baking soda, a small white ceramic bowl of fine sea salt, several cubed unsalted butter pieces, a small white ceramic bowl of sour cream, a small white ceramic bowl with whole milk, a small white ceramic bowl of vegetable oil, a small white ceramic bowl of room temperature coffee or hot water, two whole large eggs with clean shells, a small white ceramic bowl of clear peppermint extract, a larger mound of unsalted butter, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of heavy cream, a small white ceramic bowl of vibrant red gel food coloring, and a few fresh peppermint candy canes and peppermint baking chunks scattered elegantly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unbleached Cake Flour: Gives a tender crumb without weighing down the cupcakes.
Granulated & Brown Sugar: Together they balance sweetness and add moistness and a hint of caramel.
Dutch Processed Cocoa Powder: Provides rich, smooth chocolate flavor without bitterness.
Espresso Powder: Optional but trust me—it deepens the chocolate taste noticeably without tasting like coffee.
Baking Powder & Baking Soda: Working in tandem to help these cupcakes rise just right and remain light.
Sea Salt: Enhances all the flavors—you’ll be surprised how necessary it feels!
Unsalted Butter: The base of richness, adding flavor and tenderness.
Sour Cream: It’s the secret to moist, tender cupcakes with a subtle tang that balances sweetness.
Whole Milk & Vegetable Oil: These fluids keep the batter smooth and keep the cupcakes moist.
Coffee or Hot Water: Enhances and unlocks the chocolate flavor (coffee works best but hot water is fine if you prefer).
Egg & Egg Yolk: Adds structure and richness, making each cupcake delightfully soft but sturdy.
Peppermint Extract: The star minty flavor that sets these cupcakes apart from a typical chocolate recipe.
Butter (for Frosting): Unsalted butter whipped for a creamy, luscious peppermint buttercream.
Powdered Sugar: Sweetens and thickens the frosting to that perfect pipe-able consistency.
Heavy Cream: Adds silkiness and helps the frosting hold its shape.
Red Gel Food Coloring: For that vibrant, festive swirl that screams celebration.
Peppermint Baking Chunks & Candy Canes: Decorative and add texture and extra minty crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Chocolate Peppermint Cupcakes Recipe is how easy it is to personalize. I often tweak the peppermint extract amount depending on how strong I want the minty flavor, and you can swap decorations too for fun seasonal twists.

Less Peppermint, Please: If you’re new to peppermint flavor, start with half the peppermint extract—then adjust for next time. It’s easier to add than to fix if it’s too strong!
Dairy-Free Version: I’ve used coconut sour cream and plant-based milk when needed, and the cupcakes still stay moist and delicious.
Seasonal Variations: In summer, swap peppermint for orange zest for a fresh twist that pairs beautifully with the chocolate.
Decorating Fun: Don’t hesitate to try crushed candy canes or chocolate shavings alongside peppermint baking chunks; it adds lovely texture and festivity.

Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe

Step 1: Mixing the Dry Ingredients and Butter

Start by preheating your oven to 350°F (180°C) and lining a 12-cup cupcake pan with liners—you’ll want everything ready to go. In your stand mixer bowl, sift together the cake flour, sugars, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. Then, using the paddle attachment, mix in the cubed butter on low speed until the mixture looks like coarse sand—this usually takes about 3 minutes. This step is crucial because properly creaming the butter into the dry mix sets the foundation for tender cupcakes with great texture.

Step 2: Blending the Wet Ingredients

In a separate bowl, whisk together your sour cream, milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract. Make sure everything is at room temperature—that extra step really helps your batter blend smoothly without lumps. Pour this wet mix into the bowl with the dry ingredients, then mix briefly on low speed. Stop to scrape down the sides to make sure everything gets incorporated. You’ll likely notice the batter looks a little lumpy or uneven—that’s totally normal for this recipe, so don’t worry if it’s not silky smooth!

Step 3: Baking the Cupcakes

Fill each cupcake liner about three-quarters full with the batter. You should get 12 cupcakes out of this. Pop them in the oven and bake for 20-25 minutes. To know they’re done, gently insert a toothpick into the center—it’s ready when it comes out with only a few moist crumbs. After baking, let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This partial cooling helps them firm up so they don’t break when you frost them.

Step 4: Whipping Up the Peppermint Buttercream

While your cupcakes cool, prepare the star of the show: the peppermint buttercream. Beat the softened unsalted butter until creamy, then slowly add powdered sugar on medium speed until you reach a light and fluffy consistency. Add heavy cream and peppermint extract, mixing well to combine. For festive flair, divide the frosting in half—leave one plain, and tint the other red with gel food coloring. Use piping bags to get that beautiful two-tone swirl effect, or alternate spoonfuls of plain and red frosting into one bag if you don’t have multiple bags handy.

Step 5: Decorating and Finishing Touches

Pipe the swirled frosting onto cooled cupcakes, adding a generous swirl or two for that classic cupcake look. Then, sprinkle peppermint baking chunks and top with mini candy canes for a festive crunch and that unmistakable holiday vibe. I love how these little details elevate the cupcakes from everyday to memorable.

Top Tip

From my experiences making these cupcakes many times, these small insights have made all the difference for consistent, delicious results.

Use the Spoon-Level Method for Flour: Instead of scooping directly, fluff the flour and spoon it gently into your measuring cup for accurate amounts—it prevents dry, dense cupcakes.
Room Temperature Ingredients: This is key. Cold eggs, milk, or butter can cause your batter to curdle or mix unevenly, affecting texture.
Don’t Overmix After Adding Wet Ingredients: Stir just until combined—the batter should look a bit lumpy, and that’s okay!
Piping Bags Trick: To get a perfect red and white swirl without a triple bag setup, alternate spoonfuls of red and white frosting into one bag and pipe gently.

How to Serve Chocolate Peppermint Cupcakes Recipe

Chocolate Peppermint Cupcakes - Serving Suggestion

Garnishes

I like to keep it simple but festive by topping the cupcakes with peppermint baking chunks and miniature candy canes—both add that crunch and a pop of holiday cheer. Sometimes I sprinkle a little edible glitter or crushed candy canes for extra sparkle, which kids especially love.

Side Dishes

These cupcakes pair wonderfully with a warm mug of peppermint tea or a rich hot chocolate, making the experience even cozier. A light fruit salad or some fresh berries on the side also helps balance the sweetness if you want a fresh contrast.

Creative Ways to Present

For special occasions, I’ve tried arranging the cupcakes on a tiered cake stand surrounded by fresh evergreen sprigs and red ribbons for a Christmas party centerpiece. You could also carefully place candy canes as “flags” in the cupcakes or dust them lightly with cocoa powder for a rustic look.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes in an airtight container at room temperature for up to two days. This keeps the cupcake moist and the frosting fresh without any weird texture changes.

Freezing

Freezing works great if you want to prep ahead! Freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container. When you’re ready, thaw at room temperature and frost just before serving for freshest results.

Reheating

If your cupcakes are a bit chilly from the fridge or freezer, I like to warm them gently in the microwave for about 10 seconds—just enough to take the chill off without melting the frosting. This brings back that freshly baked feel perfectly.

Frequently Asked Questions:

Can I substitute regular flour for cake flour in this recipe?

You can, but cake flour produces a much softer and lighter cupcake. If using all-purpose flour, try replacing 2 tablespoons per cup with cornstarch to mimic cake flour’s tenderness.

How strong is the peppermint flavor?

It’s noticeable but balanced—not overpowering. You can adjust the peppermint extract amount if you prefer a milder or stronger mint flavor, so start small if you’re hesitant.

Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes a day or two ahead and store unfrosted in an airtight container. Frost them just before serving to keep them fresh and moist.

Why is the batter lumpy?

Don’t worry if the batter looks lumpy after mixing the wet and dry ingredients—that’s normal due to the sour cream and the combination of ingredients. It won’t affect your cupcake’s texture or rise.

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe has a special place in my heart—it’s the perfect seasonal treat that feels like a hug wrapped in frosting. I hope you’ll give it a try soon, whether it’s for a holiday celebration or just a moment when you want to treat yourself to something truly delightful. Whipping up these cupcakes is like sharing a little bit of joy, and I know you’ll enjoy every bite just as much as I do.