Chocolate Peppermint Cupcakes
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!
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
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.
Whisk the eggs, sugars, vanilla, and peppermint extract in another bowl until combined. Stir in the melted butter and chocolate.
Mix the dry ingredients into the wet, then stir in the buttermilk until smooth.
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.
Add extracts and powdered sugar, beating until light. Divide the frosting and color half red.
Pipe alternating stripes of red and white frosting onto plastic wrap. Roll into a log and transfer to a piping bag.
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.
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.
Don’t forget to pin this for later!
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.
Recommended
More Sweet Treats
FAQ
Chocolate Peppermint Cupcakes
Equipment
- Muffin tin
- Whisk
- Electric Mixer or Stand Mixer
- Piping bags (3 total) and 1 Piping tip
Ingredients
Cupcakes
- ½ cup salted butter room temperature (see note)
- 2 oz semi-sweet baking chocolate chopped
- ¾ cup all-purpose flour 95g
- ⅔ cup Dutch-process cocoa powder 55g (such as Hershey’s Dark)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ⅙ teaspoon salt
- 2 large eggs room temperature
- ½ cup granulated sugar 100g
- ¼ cup packed light brown sugar 50g
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- ½ cup buttermilk
Chocolate Ganache
- ⅓ cup chocolate chips
- 3 tablespoons heavy cream
Peppermint Cream Cheese Frosting
- 6 tablespoons salted butter room temperature
- 6 oz cream cheese softened
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 cups powdered sugar
- 1 teaspoon red food coloring gel
For Assembly
- 3 piping bags
- Piping tip Wilton 2A, or similar open tip
- Peppermint candies for garnish
Instructions
Cupcakes
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
- Melt the butter and chocolate in the microwave on 50% power in 30-second intervals, stirring after each, until smooth. Let cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs, sugar, brown sugar, vanilla, and peppermint extract until smooth and combined.
- Stir in the cooled butter-chocolate mixture. Gradually add the dry ingredients, mixing just until combined. Stir in the buttermilk.
- Divide the batter evenly among the liners and bake for 15–19 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Ganache
- Combine the chocolate chips and heavy cream in a small microwave-safe bowl. Heat on 50% power in 20-second intervals, stirring until smooth.
- Refrigerate for 10 minutes to thicken slightly.
Frosting
- In a stand mixer, beat the cream cheese and butter together until fluffy. Mix in the vanilla, peppermint extract, and powdered sugar, beating for 3–4 minutes until light and fluffy.
- Divide the frosting in half. Add red food coloring to one half and mix until fully combined.
Decorating
- Spoon a thin layer of ganache on top of each cooled cupcake.
- Prepare two piping bags with the red and white frostings. Lay a sheet of plastic wrap on the counter. Pipe stripes of each frosting side by side on the plastic wrap, alternating colors. Roll the plastic wrap into a tube shape, twist one end to seal, and snip the other end where the frosting starts.
- Place the frosting tube into a third piping bag fitted with your piping tip. Pipe swirls onto the cupcakes, leaving some ganache visible.
- Garnish with peppermint candies.
I know some people don’t like the taste of peppermint, but I love it so thanks for sharing your recipe!
You are so welcome! I hope you get to give them a go!
They look absolutely delicious!! Can’t wait to try them out
I hope you enjoy them as much as I do!
Yum these cupcakes look delicious! Will have to try these at home.
Yes! Let me know if you give them a go. Happy baking!