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Peppermint Cupcakes

These Chocolate Peppermint Cupcakes are delicious at any time of the year, but they're dressed to impress for the holiday season!
Course Cupcakes, Dessert
Cuisine American
Keyword Chocolate Peppermint Cupcakes, Peppermint Cupcake Recipe, Peppermint Cupcakes
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 12 cupcakes
Calories 397kcal
Author Rebecca Swanner


Cupcake Batter

  • 1 cup sugar
  • 4.1 ounces all-purpose flour 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 1 ounce
  • 3 fl. oz. boiling water

Peppermint Buttercream Frosting

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


Cupcake Batter

  • 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 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 batter.
  • Bake for 24 minutes or until tops bounce back slightly when touched.

Peppermint Buttercream Frosting

  • Add butter to electric 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 cupcakes with peppermint buttercream frosting. Top each with remaining crushed candy cane.


  1. Cupcake Liners: I think the red and white liners look pretty against the chocolate brown cupcake and the candy cane peppermint frosting.
  2. Chocolate: I prefer 53% dark chocolate for my chocolate cupcakes, but it's ok to use a different percentage or to use milk chocolate.
  3. Batter: The chocolate batter will be on the liquid side when you fill your liners.
  4. Frosting consistency:. If you find the mixture is too dry, add a tablespoon of milk. Too wet? Add a 1/4 cup powdered sugar. Repeat until it's just how you like it.
  5. Extract: I used 1/2 teaspoon of the Nielsen-Massey peppermint extract in my frosting. How much you add really depends on your palate and the intensity of the extract you use.
  6. Decorating: Wait for the cupcakes to full cool, then top each with a swirl of frosting. I do this using an open star tip, and sprinkle more crushed candy cane on top. If you really want to go for it, add a shard of Chocolate Peppermint Bark and a drizzle of dark chocolate.


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