Description
Delight in the festive flavors of Chocolate Peppermint Cupcakes, featuring rich Dutch processed cocoa and refreshing peppermint extract in moist cupcakes topped with a smooth peppermint buttercream frosting. Perfect for holiday celebrations or any time you crave a chocolatey mint treat.
Ingredients
Scale
Cupcake Batter
- 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
Peppermint Buttercream Frosting
- 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
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Using the paddle attachment, mix in the cubed butter on low speed until the mixture resembles coarse sand, about 3 minutes.
- Mix Wet Ingredients: In a separate bowl, whisk together sour cream, milk, vegetable oil, coffee or hot water, egg, egg yolk, and peppermint extract until well combined.
- Combine Batter: Pour the wet mixture into the dry ingredients bowl. Mix on low speed briefly, stop to scrape the bowl, then continue mixing until fully combined and no streaks of flour remain. The batter will be slightly lumpy, which is normal.
- Fill Cupcake Liners: Divide the batter evenly into the cupcake liners, filling each about 3/4 full. This will make 12 cupcakes.
- Bake the Cupcakes: Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 10 minutes, then transfer cupcakes directly to the rack to cool completely.
- Prepare Frosting: In a stand mixer bowl, beat the butter until smooth. Gradually add powdered sugar and beat on medium speed until light and fluffy. Add heavy cream and peppermint extract, mixing until fully incorporated.
- Color the Frosting: Divide frosting in half. Keep half plain and place in one piping bag. Add red gel food coloring to the other half and beat until vibrant red, then place in a second piping bag.
- Assemble for Piping: Place both piping bags into a larger piping bag fitted with a star tip. Cut the tips off the inner bags and pull them through the star tip. Pipe a few test swirls first to blend colors properly.
- Frost the Cupcakes: Pipe swirls of frosting onto cooled cupcakes, creating a festive candy cane look.
- Decorate: Top cupcakes with peppermint baking chunks and mini candy canes to finish.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale to ensure baking accuracy.
- Store cupcakes in an airtight container at room temperature for up to 2 days for best freshness.
- If you don’t have a triple piping bag setup, alternate spoonfuls of red and white frosting in one piping bag to create a swirl effect.
- Use gel food coloring to achieve a vibrant red hue without thinning the frosting.
- For make-ahead convenience, bake cupcakes a day in advance and store unfrosted. Frost just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
