Chocolate Peppermint Cupcakes
If you’re looking for the ultimate holiday dessert, this peppermint chocolate cupcakes recipe is what you need! Don’t wait to make a little holiday magic - get the recipe today!
Servings: 12 cupcakes
Calories: 297kcal
Equipment
- muffin cup liners
- 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
Serving: 1cupcake | Calories: 297kcal | Carbohydrates: 57g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 104mg | Fiber: 1g | Sugar: 42g | Vitamin A: 39IU | Calcium: 94mg | Iron: 1mg
