Indulge in the Ultimate Holiday Treat: Rich Chocolate Peppermint Cupcakes with Swirled Frosting
This holiday season, it’s time to set aside your usual cookie tray – at least just for one glorious moment – and make way for the true stars of festive baking: our irresistible **Chocolate Peppermint Cupcakes**. These aren’t just any cupcakes; they are a decadent, eye-catching holiday showstopper designed to impress with minimal fuss. Forget the last-minute stress and prepare for an explosion of rich chocolate and refreshing peppermint that will make your taste buds sing carols.
Crafted with the finest Dutch cocoa powder, these cupcakes boast an intensely deep and dark chocolate flavor that forms the perfect foundation for the vibrant kick of real peppermint extract. Each bite is a harmonious blend of indulgence and crisp, cool mint, reminiscent of classic holiday candies. But the magic doesn’t stop there. These moist, tender chocolate cakes are crowned with generous, buttery swirls of festive red-and-white peppermint frosting, making them look as if they’ve been plucked straight from the display case of a high-end holiday bakery.
What makes these chocolate peppermint cupcakes truly special is their universal appeal. Whether you’re hosting an intimate book club gathering, contributing to your husband’s office party, or setting the table for your cherished family Christmas dinner, these treats fit seamlessly into any festive occasion. They are remarkably versatile and have quickly become a staple on my list of favorite Christmas recipes, earning their place year after year with rave reviews from everyone who tries them.
While it’s true that cookies often dominate the December dessert scene, especially beloved recipes like my double chocolate peppermint cookies, I stand firm on this hill: holiday cupcakes absolutely deserve their moment in the spotlight. There’s something uniquely charming and satisfying about an individually portioned dessert, especially one so beautifully adorned and bursting with holiday flavor. They offer a delightful alternative to the usual cookie platters and add an elegant touch to any festive spread.
The absolute best part about this particular chocolate peppermint cupcake recipe? It’s incredibly simple, wonderfully reliable, and surprisingly achievable even as a last-minute baking project. You don’t need to be a seasoned pastry chef to whip up a batch of these bakery-quality treats. With straightforward steps and readily available ingredients, you can bring festive cheer to your kitchen and your holiday table with ease.
You can choose to bake a full batch of these delightful chocolate peppermint cupcakes, or for an even grander display, consider splitting the batch to create a festive duo with my popular hot chocolate cupcakes. This pairing makes for the ultimate Christmas dessert tray, offering a variety that caters to all tastes. Either way, prepare for compliments! Someone is bound to ask where you purchased these stunning creations… and the joy of proudly saying “I made them myself!” is truly priceless.
Ready to get baking? The full, detailed recipe with all the secrets to success is provided below!
How to Bake Them (With Photos!)
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Begin by thoroughly working the room temperature butter into your dry ingredients until the mixture transforms into fine, even crumbs, resembling coarse sand. This initial stage is more critical than you might think for achieving perfect **moist chocolate peppermint cupcakes**. By coating the flour particles in fat, we create a protective barrier that inhibits excessive gluten development. This technique is key to ensuring your cupcakes remain wonderfully extra tender, never tough, and prevents issues like tunneling – those unsightly holes that can form in overmixed baked goods. Take your time with this step, typically about 3 minutes on low speed, to ensure the butter is fully incorporated into the dry mix.
2
Carefully incorporate all the wet ingredients into your prepared dry mixture until the rich chocolate batter is just evenly combined. This is a crucial point where overmixing can quickly lead to tough cupcakes, as gluten develops rapidly when liquid is introduced to flour. To ensure your **holiday cupcakes** remain incredibly soft and delicate, stop mixing as soon as you no longer see any visible streaks of flour. It’s perfectly normal if the batter retains a slightly clumpy appearance; this usually means you’ve mixed it just enough. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated without overworking the batter.
3
Now for the showstopping part: preparing your luscious peppermint buttercream frosting. Once made, divide the frosting in half and tint one portion a vibrant, candy cane red using gel food coloring (this provides intense color without altering consistency). The secret to achieving those stunning, crisp red-and-white swirls that make these **festive cupcakes** truly shine is to pipe the two colors from separate bags. This method prevents the colors from prematurely blending into a muddy pink and ensures each swirl stands out with bright, distinct hues. It’s a simple trick that delivers professional, bakery-quality results for your **chocolate peppermint cupcakes**.
4
To create the stunning dual-toned effect, gently slip both the white and red frosting bags into a larger, third piping bag that has been fitted with your chosen star tip. Before frosting your beautiful **chocolate peppermint cupcakes**, pipe a small practice swirl or two into a spare bowl. This ensures the colors begin to blend perfectly at the tip, creating that iconic candy cane swirl. Once you see the distinct red and white emerge, pipe tall, elegant swirls of the peppermint frosting onto each cooled cupcake. For that extra touch of holiday magic and a truly festive, bakery-style finish, generously sprinkle with peppermint chips or adorn with miniature candy canes. These decorations not only enhance the visual appeal but also add delightful texture and an extra burst of minty flavor.
Creating a stunning, bakery-style holiday dessert spread at home doesn’t have to be overwhelming. In fact, these **chocolate peppermint cupcakes** are always one of the very first items I prepare, knowing they offer both impressive presentation and incredible flavor. Their ability to elevate a festive table makes them an essential part of my holiday planning. The vibrant colors and classic flavor profile instantly signal celebration, making your entire dessert array feel thoughtfully curated and extra special, without all the stress of complex baking.
One of the many advantages of these **easy holiday cupcakes** is their excellent shelf life. They hold up beautifully overnight, making them an ideal make-ahead option for busy holiday hosts. You can bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. Then, simply prepare the peppermint frosting and adorn them just before your event for the freshest, most spectacular results. For a truly cohesive and indulgent holiday table, consider pairing these beauties with other complementary peppermint-infused treats, such as my rich peppermint brownies or a batch of chewy peppermint chocolate chip cookies. This creates a delightful theme that will enchant your guests.
Should you find yourself without a triple piping bag setup for the red and white swirl, don’t fret! A charming swirled effect can still be achieved by simply alternating spoonfuls of the red and white frosting into a single piping bag. While perhaps not as crisp as the double bag method, it still delivers a beautiful, festive look. And a quick tip for that striking red hue: always opt for **gel food coloring**. It provides a much more intense and vibrant color payoff compared to liquid food coloring, without introducing excess moisture that can thin out your perfectly rich buttercream.
I truly hope these **chocolate peppermint cupcakes** bring as much joy and festive cheer to your holiday gatherings as they do to mine. They are a testament to how simple ingredients, when combined with a little love and a touch of holiday spirit, can create something truly magical. Enjoy the baking process, and even more so, enjoy sharing these delightful treats with your loved ones!
Happy holidays 🫶🏻
— Cambrea
If you tried this recipe for **chocolate peppermint cupcakes** or any other recipe on my website, please let me know how it went in the comments below; I absolutely love hearing from you and seeing your baking successes! Also, please take a moment to leave a star rating while you’re there to help other bakers discover this wonderful treat! You can also tag me on Instagram or Facebook so I can check out your beautiful creations!
Chocolate Peppermint Cupcakes
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Ingredients
For the Cupcake Batter
- 1 cup + 2 tablespoons unbleached cake flour, *See notes below for measuring*
- 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
For the 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
Make the Cupcakes
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Preheat the oven to 350°F(180°C). Line a 12-cup cupcake pan with liners and set aside.
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In the bowl of a stand mixer, combine the cake flour, sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Use the paddle attachment to mix in the butter until it resembles coarse sand, about 3 minutes on low speed.1 cup + 2 tablespoons (143 g) unbleached cake flour, 3/4 cups (150 g) granulated sugar, 2/3 cup (60 g) unsweetened Dutch processed cocoa powder, 1/4 cup (50 g) brown sugar, 1 teaspoon espresso powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 8 tablespoons (113 g) cubed unsalted butter
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In a separate bowl, whisk together the sour cream, milk, oil, coffee, egg, egg yolk, and peppermint extract. Pour this mixture into the bowl and mix on low speed for a few seconds, then stop the mixer and scrape down the bowl. Continue mixing for a few seconds longer until completely combined and no streaks of flour remain. The batter won’t look completely smooth and will seem lumpy. That’s normal!1/2 cup (113 g) sour cream, 1/4 cup (56 g) whole milk, 1/4 cup (56 g) vegetable oil, 1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon (4 g) peppermint extract, 1/4 cup (56 g) room temperature coffee or hot water
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Fill the cupcake liners with the batter; each one will be roughly 3/4 full. You will have enough batter for 12 cupcakes.
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Bake for 20-25 minutes, or until a toothpick inserted into the centers comes out covered in a few moist crumbs. Once baked, let the pan cool on a wire rack for 10 minutes, then carefully remove them from the hot pan and let them finish cooling directly on the rack.
Make the Peppermint Frosting
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In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on medium speed until light and fluffy. Add in the heavy cream and peppermint extract, then mix until fully combined.2 cups (452 g) unsalted butter, 3 3/4 cups (450 g) powdered sugar, 1 tablespoon (15 g) heavy cream, 1 1/2 teaspoons peppermint extract
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Scoop half of the frosting into a large piping bag and set aside. Add red food coloring to the remaining frosting and beat until it reaches a vibrant candy cane red. Transfer the red frosting to a second piping bag.Red gel food coloring
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Place both frosting bags into a third large piping bag fitted with a star tip. Cut the tips off the inner bags and pull them through the piping tip. Pipe a swirl or two into a bowl first to get the colors to blend before frosting the cupcakes.
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Pipe swirls of frosting onto the cooled cupcakes, then top with peppermint baking chips and mini candy canes.Peppermint baking chunks and candy canes for decorating
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days.
If you don’t have a triple piping bag setup, you can alternate spoonfuls of red and white frosting into one piping bag to get a swirled effect.
Use gel food coloring for a vibrant red hue without thinning out the frosting.
To make ahead, bake cupcakes a day in advance and store unfrosted. Frost just before serving for the freshest results.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.