If you’re looking for a dessert perfect for the holidays, these chocolate peppermint cupcakes are a must-try! They’re rich, moist, and peppermint-flavored, making them a festive addition to any gathering. And they are egg-free cupcakes.
Whether you call them peppermint mocha cupcakes or peppermint chocolate cupcakes, this recipe is easy to follow and delivers bakery-worthy results. Plus, with a swirl of peppermint-infused frosting and crushed candy canes on top, these chocolate and peppermint cupcakes are as beautiful as they are delicious!
Looking for another great holiday recipe? Check out our non alcoholic Christmas punch!
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Reasons to Make These Peppermint Mocha Cupcakes
- They’re the Perfect Holiday Dessert: With their festive peppermint flavor and candy cane topping, these chocolate cupcakes with peppermint frosting are ideal for holiday gatherings, classroom parties, and potluck get-togethers.
- Mess-free! Cupcakes are much easier to share than cakes—no plates or utensils are necessary, and everyone has a nice cupcake liner to catch all the crumbs!
- Customizable: Swap out the frosting, add extra toppings, or make them gluten-free with a flour substitute. This egg free cupcakes recipe means you can make them, even if you’re out of eggs.
Ingredient Notes and Substitutions
- Milk adds moisture to the batter. I recommend using whole milk or 2%. For a dairy-free option, substitute almond, oat, or soy milk.
- White vinegar – vinegar reacts with baking soda and helps create a tender crumb. Lemon juice can also be used.
- All-purpose flour – All-purpose flour works best. For a gluten-free version, use a 1:1 gluten-free flour substitute.
- White granulated sugar and brown sugar—This combination adds sweetness and a slight molasses flavor. For a sugar-free option, use coconut sugar.
- Cocoa powder adds rich chocolate flavor. For the best results, choose a quality brand of unsweetened cocoa powder.
- Baking powder – Ensures the cupcakes rise properly.
- Salt – Balances the sweetness and enhances the flavor. Don’t leave it out.
- Vegetable oil keeps the cupcakes moist. Melted coconut oil, butter, or canola oil can be substituted. Refined coconut oil eliminates the coconut taste.
- Peppermint extract is the star of the recipe! Generally we use vanilla extract in baking recipes, but I promise that using peppermint extract is worth it! Adjust to your taste, but be cautious—peppermint extract is strong. Use your peppermint extract in these mint M&M cookies.
- Vanilla frosting – Use store-bought or your favorite homemade frosting recipe as the base for the peppermint-infused topping. You can substitute with chocolate, white chocolate buttercream, or even cream cheese frosting.
If you use chocolate frosting, consider adding a sprinkle of powdered sugar for a festive winter look! You can also use any leftover frosting to make sugar cookies or homemade pop-tart hand pies. - Candy canes – Crushed candy canes add a festive, crunchy topping to the cupcakes.
FYI, this is an egg-free cupcake recipe, so no eggs are listed in the ingredients.
Recipe Variations
White Chocolate Peppermint Cupcakes – use white chocolate frosting instead of vanilla frosting.
Equipment Used in Our Recipe
- Large mixing bowl
- Handheld or stand mixer
- Muffin pan
- Muffin liners
- Icing bag and piping tip (optional)
How to Make Peppermint Cupcakes
- Preheat Your Oven: Preheat to 350°F (175°C). Line your muffin pan with cupcake liners.
- Prepare the Batter:
In a small bowl, combine milk and white vinegar, then set aside for 5 minutes to create a buttermilk substitute.
Whisk together flour, white sugar, brown sugar, cocoa powder, baking powder, and salt in a large mixing bowl.
Add vegetable oil, peppermint extract, and the milk mixture to the dry ingredients. Mix at medium speed using the paddle attachment until smooth.
🎯 TFN Pro Tip
To get perfectly domed cupcakes, ensure your batter isn’t overmixed and avoid opening the oven door while baking. Also, chill the frosting slightly before piping for a cleaner look.
- Fill the Liners: Use a spoon or scoop to divide the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
- Bake: Place the pan in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To speed the cooling process, chill the cupcakes in the fridge for up to 10 minutes or the freezer for up to 5 minutes to help them cool faster.
Frost and Decorate:
- Stir peppermint extract into vanilla frosting, then pipe or spread onto completely cooled cupcakes.
Sprinkle crushed candy canes over the frosting for a festive touch.
Recipe FAQs
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Yes, you can substitute 1 cup and 1 tablespoon of buttermilk for the milk and vinegar in this recipe.
Chocolate, cream cheese, or buttercream frosting pairs beautifully with the peppermint cupcakes.
Peppermint oil is much more potent than extract, so use it sparingly—start with just a drop and adjust to taste.
Yes, they need to be completely cool; otherwise, the frosting may melt and droop. If in a rush, chill the cupcakes in the fridge for 10 minutes or the freezer for up to 5 minutes to help them cool faster.
This will depend on how you’re frosting the cupcakes. If you’re using a piping bag, then it’s recommended you don’t, as the pieces could get stuck in the tip, or the sharp edges could poke holes in the piping bag. If you are frosting them with a knife, then go right ahead!
Store in an airtight container at room temperature for 1 day or in the refrigerator for 3-4 days.
Yes! Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw before frosting and serving.
More Holiday Recipes to Love
If you tried this peppermint cupcakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Peppermint Cupcakes
Equipment
- large mixing bowl
- muffin pan
- muffin cup liners
- stand mixer
- piping bag and frosting tip
Ingredients
- 1 cup milk use whole milk (recommended) or 2%
- 1 tablespoon white vinegar
- 1 ½ cups all-purpose flour or use gluten-free flour in a 1:1 ratio
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup vegetable oil
- 1 teaspoon peppermint extract see recipe notes for substitutions
Frosting
- 16 ounces vanilla frosting about 2 cups
- ½ teaspoon peppermint extract
- 3 candy canes crushed
Instructions
- Preheat your oven to 350℉ (175℃) and line a muffin pan with cupcake liners to prevent sticking and ensure easy cleanup.
- In a small bowl or measuring cup, combine the milk and white vinegar. Let this mixture sit for about 5 minutes while you prepare the other ingredients. This creates a homemade buttermilk substitute, adding moisture and a tender texture to the cupcakes.
- In a large mixing bowl, add all the dry ingredients for the cupcakes, including flour, white sugar, brown sugar, cocoa powder, baking powder, and salt. Stir or whisk together until everything is evenly combined.
- Make a well in the center of the dry ingredients and pour in the vegetable oil, peppermint extract, and the milk-vinegar mixture. Gently stir until the ingredients are just combined, and there are no visible dry clumps. Be careful not to overmix, as this can affect the texture of the cupcakes.
- Using a spoon or scoop, fill each muffin liner about 2/3 full (approximately 1/4 cup of batter per liner). If needed, bake in batches to avoid overcrowding the oven. Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack. To prevent the frosting from melting, allow the cupcakes to cool completely before frosting.
- While the cupcakes are cooling, make the frosting. In a large mixing bowl or the bowl of a stand mixer, combine the vanilla frosting and peppermint extract. Beat the frosting with a hand mixer or stand mixer on medium-high speed until it becomes light, fluffy, and doubles in size. This should take about 5 minutes.
- Transfer the peppermint frosting to a piping bag fitted with your favorite frosting tip and set aside until the cupcakes are fully cooled.Frost each cupcake with the peppermint frosting in a swirl or design of your choice. Sprinkle crushed candy canes over the top for a festive and crunchy finish.
- Your peppermint cupcakes are ready to serve! They’re perfect for holiday gatherings or a sweet treat for any occasion.
Notes
- To get perfectly domed cupcakes, ensure your batter isn’t overmixed and avoid opening the oven door while baking. Also, chill the frosting slightly before piping for a cleaner look.
- White Chocolate Peppermint Cupcakes – use white chocolate frosting instead of vanilla frosting.
- To substitute buttermilk for milk and vinegar in this recipe, Use 1 cup and 1 tablespoon of buttermilk instead of the milk and vinegar.
- To substitute peppermint oil for extract: peppermint oil is much stronger than extract, so use it sparingly—start with just a drop and adjust to taste.
- Store at room temperature for up to 1 day or in an airtight container in the fridge for 3-4 days.
- Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw before frosting and serving.
Nutrition
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Matthew says
These were AMAZING!!