Peppermint Cupcakes

Rich dark chocolate, fluffy peppermint buttercream frosting, and crushed candy canes combine to create a festive holiday dessert!
Course Cupcakes, Dessert
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 12 cupcakes
Calories 397kcal
Author Rebecca Swanner


Peppermint Cupcake Batter

  • 1 cup sugar
  • 4.1 ounces all-purpose flour or just shy of 1 cup
  • ½ tsp. baking soda
  • ½ tsp. coarse kosher salt
  • ¼ cup Dutched cocoa powder
  • 1 large egg
  • ½ cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1/3 cup vegetable oil
  • 2 Tbsp. chocolate chips or 1 ounce
  • 3 fl. oz. boiling water

Peppermint Buttercream Frosting

  • 3 cups powdered sugar
  • ½ cup butter room temperature
  • ½ tsp. peppermint extract add more as needed to taste
  • 1 Tbsp. whole milk
  • ¼ tsp. peppermint extract
  • ¼ cup + 1 cane crushed candy canes divided


  • Preheat oven to 350°F. Line a cupcake tin with 12 cupcake liners.
  • Place sugar, flour, baking soda, salt, and Dutched cocoa powder in small bowl. Stir until combined. Set aside.
  • Whisk egg, buttermilk, vanilla, vinegar, and oil together in medium bowl. Set aside.
  • Place chocolate chips in small bowl. Bring one cup of water to boil and pour 3 fl. oz. over chocolate chips. Whisk to combine. Pour into egg mixture and whisk until combined.
  • Pour dry mixture into wet mixture and stir until combined.
  • Use ¼ cup scoop or measuring cup to fill cupcake liners with cupcake batter.
  • Bake for 24 minutes or until tops bounce back slightly when touched.

Peppermint Buttercream Frosting

  • Add butter to mixer fitted with paddle attachment. Add powdered sugar. Cover bowl.
  • Turn speed to medium and mix until mixture looks like pebbles.
  • Add peppermint extract and milk. Turn speed to high.
  • Add ¼ cup crushed candy canes.
  • Add powdered sugar and/or milk as needed until you reach desired consistency. Add additional extract if needed.
  • Use open star tip to decorate peppermint cupcakes with peppermint buttercream frosting. Top each with remaining crushed candy cane.


Serving: 1cupcake | Calories: 397kcal | Carbohydrates: 59g | Protein: 2g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 164mg | Potassium: 52mg | Fiber: 1g | Sugar: 48g