Bookmark These moist chocolate cupcakes are infused with cool peppermint and baked to perfection. The batter combines cocoa, flour, and a hint of peppermint extract to create a rich, velvety texture. After baking, they are topped with a creamy peppermint frosting made from butter, powdered sugar, and peppermint extract, offering a refreshing and festive flavor profile. Garnishing with crushed peppermint candies adds a delightful crunch and extra peppermint punch, perfect for celebrations or anytime you want a chocolate treat with a refreshing twist.
Discovering these chocolate peppermint cupcakes was like finding a holiday treasure in my own kitchen & they instantly became my go-to festive treat.
I remember the first time I nailed these cupcakes — an unplanned party turned magical thanks to their moist texture & cool frosting that vanished fast.
Ingredients
- All-purpose flour: This is my trusted base that gives the cupcakes structure without weighing them down.
- Unsweetened cocoa powder: Opting for good quality cocoa really deepens the chocolate flavor here.
- Granulated sugar: Classic sweetener that balances cocoa’s richness perfectly.
- Baking powder & baking soda: These give the muffins a light, airy lift each time.
- Salt: Just a pinch brings all the flavors together beautifully.
- Eggs: They add richness & moisture to keep the bite tender.
- Whole milk: Creamy and smooth, it makes the batter silky.
- Vegetable oil: Keeps these cupcakes wonderfully moist and soft.
- Pure vanilla extract: A splash enhances the overall flavor profile.
- Peppermint extract: The star that gives these cupcakes their cool, festive kick.
- Hot water: Added at the end to create a perfect batter consistency and bloom the cocoa's flavor.
- Unsalted butter (for frosting): Softened to creaminess — essential for a smooth peppermint frosting.
- Powdered sugar: Sifted to avoid lumps, giving frosting that dreamy texture.
- Milk (for frosting): Keeps frosting light & spreadable.
- Pinch of salt (in frosting): Balances the sweetness & brightens the flavors.
- Crushed peppermint candies (optional): Adds a festive sparkle and crunch as garnish.
Instructions
- Get Everything Ready:
- Preheat your oven to the perfect 350°F (175°C) & line the muffin tin with liners. This sets the stage for baking success.
- Mix Dry Ingredients:
- Whisk flour, cocoa powder, sugar, baking powder, baking soda & salt in a large bowl. This blend smells like chocolate happiness already.
- Mix Wet Ingredients:
- In a separate bowl, beat eggs, milk, oil, vanilla & peppermint extract until smooth & fragrant.
- Bring It Together:
- Fold wet ingredients into dry until just combined — batter will be thin, shiny, & inviting.
- Bloom the Cocoa:
- Slowly whisk in hot water. Watch the batter go silky and rich, releasing that deep cocoa aroma.
- Fill & Bake:
- Divide batter 2/3 full into liners & slide into the oven. Bake until a toothpick comes out clean & your kitchen smells like a chocolate wonderland.
- Cool & Frost:
- Let cupcakes cool before frosting. Whip softened butter, powdered sugar, milk, peppermint extract & salt to a fluffy frosting, then spread generously & garnish with crushed candies.
Bookmark This cupcake recipe quickly became more than just a dessert — it’s a celebration on your plate that brings friends & family closer with every bite.
Keeping It Fresh
To keep your cupcakes moist, store them in an airtight container at room temperature and frost them just before serving when possible.
Serving Ideas That Clicked
Pair these cupcakes with a warm cup of coffee or peppermint tea for a cozy afternoon treat that feels like a hug.
A Time This Recipe Saved the Day
Once I whipped up this batch last minute when surprise guests arrived — the rich chocolate & cool mint frosting were an instant hit that saved the party.
- Remember to trust the baking times but always test with a toothpick.
- Feel free to customize the frosting color with gel food coloring for holidays.
- Leftover frosting keeps well in the fridge and can be enjoyed on pancakes or cookies!
Bookmark Thanks for spending time in the kitchen with me — can’t wait for you to try these cupcakes and make your own delicious memories.
Recipe FAQs
- → Can I use a different extract instead of peppermint?
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Yes, vanilla or almond extracts can be substituted to create a different flavor while maintaining the moist texture.
- → How can I make the cupcakes more chocolatey?
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Fold in mini chocolate chips into the batter before baking for an extra burst of chocolate flavor in each bite.
- → What is the best way to store the cupcakes?
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Store cupcakes in an airtight container at room temperature to keep them fresh for up to 2 days.
- → Can I tint the frosting with colors?
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Yes, gel food coloring can be added to the frosting to create festive colors such as light pink or green.
- → Are there any common allergens in these cupcakes?
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The cupcakes contain wheat, milk, and eggs. The frosting has dairy and may contain traces of nuts if using peppermint candies. Always check ingredient labels carefully.
