Chocolate Peppermint Cupcakes are a holiday must-have, with a rich chocolate base, a smooth ganache layer, and swirls of peppermint cream cheese frosting on top. These cupcakes look just as good as they taste, making them ideal for holiday gatherings, gifting to friends, or enjoying with a warm drink at home. They’re indulgent, festive, and guaranteed to impress!

Chocolate Peppermint Cupcakes by Tessie's Table. — Photo Credit: Tessie’s Table.

These Chocolate Peppermint Cupcakes are a crowd-pleaser for the holidays or any occasion where chocolate lovers gather. The peppermint cream cheese frosting gives them a fresh, minty twist that feels fancy but is so easy to pull off. You can whip them up ahead of time and even get creative with the decorations to make them your own.

Why you’ll love this Chocolate Peppermint Cupcakes

It’s Simple Yet Impressive.
The steps are straightforward, but the final result looks bakery-worthy. Who doesn’t love a dessert that makes you look like a pro?
Holiday Flavors in Every Bite.
The chocolate is rich and satisfying, while the peppermint frosting adds a refreshing burst of flavor—classic holiday vibes all around.
Perfect for Any Festive Occasion.
From cookie swaps to family gatherings, these cupcakes are the ultimate dessert for sharing and celebrating.

A line of Chocolate Peppermint Cupcakes on a wire rack.

Chocolate and Peppermint: A Sweet Love Story

These cupcakes are the kind of treat that tempts you into “just one more.” When I first made them, they were meant to be a gift for my neighbors, but let’s just say only a few actually made it across the street. Between the rich chocolate ganache and that festive peppermint frosting swirl, I couldn’t resist sneaking a taste…or three. Lesson learned: always bake a double batch if you want to share!

Ingredients Needed for Chocolate Peppermint Cupcakes

Butter: Adds richness and keeps the cupcakes moist. Let it soften at room temperature for easier mixing.
Semi-Sweet Chocolate: The base of that bold chocolate flavor. Chopped baking chocolate melts smoothly and blends beautifully.
Flour: Provides structure. Spoon and level it to avoid dense cupcakes.
Dutch-Process Cocoa Powder: Gives the cupcakes their dark, rich color and a deeper chocolate flavor.
Baking Powder and Baking Soda: The dynamic duo that ensures a fluffy, tender crumb.
Salt: Enhances the chocolate flavor without making the cupcakes salty.
Eggs: Help bind everything together and give the cupcakes their soft texture.
Granulated and Brown Sugar: A mix of both adds sweetness and a touch of molasses for extra depth.
Vanilla and Peppermint Extracts: Vanilla balances the flavors, while peppermint gives that refreshing minty kick.
Buttermilk: Keeps the cupcakes soft and moist with just the right tang.
Chocolate Chips and Heavy Cream: For the ganache—simple but so effective.
Cream Cheese and Powdered Sugar: The base of a frosting that’s tangy, sweet, and irresistibly creamy.
Red Food Coloring Gel: Helps create the festive red swirls in the frosting.

How to make Chocolate Peppermint Cupcakes

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the butter and chocolate together until smooth, then let it cool slightly.

Whisk the dry ingredients together in one bowl.

Wet ingredients and brown sugar in a bowl.

Whisk the eggs, sugars, vanilla, and peppermint extract in another bowl until combined. Stir in the melted butter and chocolate.

Cake batter being mixed with buttermilk.

Mix the dry ingredients into the wet, then stir in the buttermilk until smooth.

Chocolate cupcakes cooked in a muffin tin.

Divide the batter into the liners and bake until a toothpick comes out clean. Cool completely.

Make the ganache by melting chocolate chips with heavy cream. Chill briefly. Spread ganache over the cooled cupcakes.

Beat cream cheese and butter until fluffy.

Red Food dye in the cream cheese mixture.

Add extracts and powdered sugar, beating until light. Divide the frosting and color half red.

Res and white frosting in a board ready to make swirls.

Pipe alternating stripes of red and white frosting onto plastic wrap. Roll into a log and transfer to a piping bag.

Cupcakes with the Peppermint frosting on top.

Pipe swirls onto the cupcakes and decorate with peppermint candies.

Variations

Mint Chocolate Chip Twist: Add a handful of mini chocolate chips to the batter for some little bursts of melty chocolate in every bite. It’s like your favorite mint chocolate chip ice cream, but in cupcake form!
White Chocolate Peppermint Swap: Switch things up by making the ganache with white chocolate instead of regular chocolate. It’s creamy, sweet, and pairs perfectly with the peppermint frosting.
Coffee Lover’s Peppermint Mocha: Stir a spoonful of espresso powder into the batter to give these cupcakes a coffeehouse vibe. Think peppermint mocha in cupcake form!
Peppermint Overload: Mix some crushed peppermint candies into the frosting for an extra minty crunch. If you’re a true peppermint fan, this is the way to go.

Serving Suggestions

Serve with a Peppermint Latte: Make these cupcakes the star of your holiday coffee break. Pair them with a warm, frothy peppermint latte for maximum coziness.
Holiday Party Showstopper: Set these out on a tiered dessert stand with Maple Pecan No Bake Cookies, Red Velvet Brownies, and chocolates. They’ll definitely steal the show on the dessert table.
DIY Gift Boxes: Pop a cupcake or two into a cute box or tin with a bow on top—instant holiday cheer for friends, neighbors, or coworkers.
Perfect Post-Dinner Sweet: After a big holiday dinner, serve these with coffee or tea. They’re just the right size to satisfy your sweet tooth without overdoing it.
Top with Ice Cream for a Fancy Dessert: Warm up a cupcake slightly, then add a scoop of vanilla or mint ice cream. It’s like an instant restaurant-worthy dessert at home.

Chocolate Peppermint Cupcakes being held in a hand.

Storage and Freezing

How should I store Chocolate Peppermint Cupcakes?

Keep the frosted Chocolate Peppermint Cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 30 minutes before serving.

Can I freeze Chocolate Peppermint Cupcakes?

Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then frost before serving. The frosting doesn’t freeze well, so it’s best made fresh.

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Chocolate Peppermint Cupcake with the wrapper being pulled off.

Tips & Tricks

Don’t Overmix: Stir the batter just until combined to keep the cupcakes light and fluffy.
Room Temperature Ingredients: Bring your eggs, butter, and buttermilk to room temp for smooth mixing and better texture.
Ganache Consistency: Chill the ganache briefly so it spreads easily without running off the cupcakes.
Frosting Swirls: Don’t skip the plastic wrap trick—it’s the secret to those perfect red-and-white swirls.
Crush Peppermint Candies Carefully: Use a resealable bag and a rolling pin to avoid a sticky mess.

More Sweet Treats

FAQ

Can I use natural cocoa powder instead of Dutch-process?
Natural cocoa will work, but the cupcakes will be lighter in color and slightly less rich.
How can I make these without peppermint extract?
Substitute vanilla extract for a classic chocolate cupcake, or try almond extract for a new twist.
Can I use unsalted butter?
Yes, but add a pinch more salt to the batter and frosting.
What if I don’t have buttermilk?
Make a quick substitute by mixing milk with a little lemon juice or vinegar.
Why is my ganache runny?
It may not have cooled enough. Pop it in the fridge for a few minutes to thicken.
Can I skip the ganache?
Sure! The cupcakes are delicious with just the frosting, though the ganache adds an extra layer of flavor.
How do I prevent the frosting from melting?
Keep the frosted Chocolate Peppermint Cupcakes chilled until just before serving.
Can I use pre-made frosting?
Yes, but the homemade frosting really makes these cupcakes shine.
What’s the best way to store leftover frosting?
Keep it in an airtight container in the fridge for up to 5 days.
How do I crush the peppermint candies neatly?
Place them in a resealable bag and tap gently with a rolling pin.