Name: Chocolate Peppermint Cupcakes Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup + 2 tablespoons unbleached cake flour; 3/4 cups granulated sugar; 2/3 cup unsweetened Dutch processed cocoa powder; 1/4 cup brown sugar, packed; 1 teaspoon espresso powder (optional); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 8 tablespoons cubed unsalted butter, room temperature; 1/2 cup sour cream, room temperature; 1/4 cup whole milk, room temperature; 1/4 cup vegetable oil; 1/4 cup room temperature coffee or hot water; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon peppermint extract; 2 cups unsalted butter, room temperature; 3 3/4 cups powdered sugar; 1 tablespoon heavy cream; 1 1/2 teaspoons peppermint extract; Red gel food coloring; Peppermint baking chunks and candy canes for decorating

There’s something undeniably magical about the cool zing of peppermint paired with rich chocolate, isn’t there? These Chocolate Peppermint Cupcakes Recipe bring that festive spirit right into your kitchen with moist, fudgy cake and a dreamy, creamy peppermint frosting. Trust me, they’re totally worth every joyful bite.

A close-up view of dark chocolate cupcakes with two layers visible: the moist, dark brown cake base and a thick swirl of red and white striped frosting on top. One cupcake is cut in half, showing its soft interior, with one half still in the white cupcake liner and the other lying on the white marbled surface. Small red and white candy pieces are scattered around the cupcakes, and a small red-and-white striped candy cane sticks out from the frosting on the cut cupcake. The background is a soft white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe
Top Tip
How to Serve Chocolate Peppermint Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cupcakes Recipe

Why You'll Love This Recipe

I stumbled on this Chocolate Peppermint Cupcakes Recipe during a chilly winter and instantly fell in love—not just for its flavor but because it’s surprisingly simple to pull off. It’s perfect for when you want to impress friends or just treat yourself to something special.

Balanced Flavors: The peppermint isn’t overpowering, it’s just enough to brighten the rich chocolate deep inside.
Moist and Tender Cupcakes: Thanks to the blend of sour cream, oil, and coffee, the texture stays luxuriously soft and moist.
Customizable Frosting: You get those gorgeous swirls in classic red-and-white that are perfect for any festive occasion.
Great for Make-Ahead: You can bake in advance and still have fresh-tasting cupcakes when you frost them.

The image shows several cupcakes with two layers of swirled frosting, one layer is bright red and the other is white, coiled on top of each cupcake. Each cupcake is decorated with small red and white candy pieces sprinkled over the frosting and topped with small red and white striped candy canes placed vertically near the side. The cupcakes are placed closely together on a dark surface with visible glossy highlights, creating a festive look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Peppermint Cupcakes Recipe plays its part in creating that perfect balance of texture, flavor, and festive cheer. Here’s a quick breakdown of why I love each one and what to keep in mind when shopping:

Flat lay of a small mound of unbleached cake flour, a heap of granulated sugar, a pile of unsweetened Dutch processed cocoa powder, a small mound of packed brown sugar, a few dark brown espresso beans, a small heap of baking powder, a pinch of baking soda crystals, a pinch of fine sea salt crystals, several cubes of unsalted butter, a dollop of sour cream, a small pool of whole milk in a white ceramic bowl, a small pool of vegetable oil in a white ceramic bowl, a small pool of room temperature coffee in a white ceramic bowl, one clean whole large egg with an uncracked shell, one clean whole large egg yolk with shell, a small white ceramic bowl filled with peppermint extract liquid, a block of unsalted butter, a small mound of powdered sugar, a small white ceramic bowl with heavy cream, a small white ceramic bowl with red gel food coloring, a few peppermint baking chunks and mini candy canes placed neatly, all arranged symmetrically with perfect proportions on simple white ceramic bowls, no bottles, no duplicates, no utensils, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unbleached cake flour: Using cake flour gives the cupcakes a tender crumb without being dense—plus, measuring it right (spoon and level) is key to avoiding heavy cupcakes.
Granulated sugar & brown sugar: The combo adds sweetness with a touch of molasses from the brown sugar that deepens the chocolate flavor.
Dutch processed cocoa powder: This gives a smooth, less acidic chocolate note—perfect for when you want that rich, gentle cocoa taste.
Espresso powder: Optional but magic for boosting the chocolate flavor without tasting like coffee.
Baking powder & baking soda: These leaveners ensure a nice rise and light texture.
Unsalted butter: Cubed and softened, it blends into the dry mix to create a sandy texture essential for light cakes.
Sour cream: Adds moisture and tang that balances the sweetness beautifully.
Whole milk & vegetable oil: Oil keeps it tender, and milk helps with moisture and richness.
Room temperature coffee or hot water: Enhances the chocolate flavor and adds depth.
Egg & egg yolk: These provide structure while keeping cakes tender.
Peppermint extract: The star of the show, adding that unmistakable festive coolness.
For the frosting - unsalted butter, powdered sugar, heavy cream: Classic frosting base made silky smooth and fluffy.
Red gel food coloring: To get that candy cane stripe without watering down the frosting.
Peppermint baking chunks & mini candy canes: For that festive crunch and visual pop on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Chocolate Peppermint Cupcakes Recipe is how easy it is to tweak. Depending on your mood or dietary needs, you can have fun making it your own.

Variation: I’ve often swapped peppermint extract for vanilla when hosting summer gatherings—it turns these into classic chocolate cupcakes with a surprise hint of freshness. You can also swap the oil for melted coconut oil for a subtle tropical twist.
Dairy-Free: Use a dairy-free milk and vegan butter for the frosting, and it still tastes fantastic.
Spice It Up: Add a pinch of cinnamon or cayenne pepper for a little warmth and kick in your chocolate-peppermint mix.

Step-by-Step: How I Make Chocolate Peppermint Cupcakes Recipe

Step 1: Prep Your Ingredients and Oven

I always start by preheating my oven to 350°F (180°C) and lining my cupcake tin with liners. While the oven warms, I let all my wet ingredients sit on the counter to reach room temperature; this little detail helps the cupcakes bake evenly without any weird textures.

Step 2: Combine Your Dry Ingredients and Butter

Into the stand mixer bowl, I mix the cake flour, granulated and brown sugars, cocoa powder, espresso powder, baking powder, baking soda, and salt. Then, switching to the paddle attachment, I add my cubed butter. I mix on low for about 3 minutes until the mix looks like coarse sand. This step is a game-changer—don’t rush it because it sets the cupcake’s crumb!

Step 3: Whisk Together the Wet Ingredients

In a separate bowl, I whisk sour cream, milk, vegetable oil, coffee or hot water, eggs, and peppermint extract. Once combined, I pour this into the dry mixture and gently mix on low speed just until combined. Don’t worry if the batter looks a bit lumpy—that’s completely normal and keeps your cupcakes moist.

Step 4: Fill, Bake, and Cool

I fill each cupcake liner about three-quarters full—this helps them rise perfectly without spilling over. They bake for 20-25 minutes; I like to start checking at 20 by poking a toothpick in the center. When it comes out with just a few moist crumbs, they're done. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 5: Make and Swirl the Peppermint Buttercream

I whip the unsalted butter first until creamy, then gradually add powdered sugar for a fluffy texture. Mixing in heavy cream and peppermint extract creates that silky, festive frosting. For the classic red-and-white swirl, I separate the frosting into two batches, tint one with red gel food coloring, then load both into smaller piping bags inside a larger bag fitted with a star tip. A quick test swirl in a bowl helps me get the perfect blend before frosting the cupcakes. Finally, I top with peppermint chunks and mini candy canes for crunch and charm.

Top Tip

From my experience with this Chocolate Peppermint Cupcakes Recipe, a few small tweaks make all the difference between a good cupcake and a knockout one. Here’s what I’ve learned so you can bake with confidence.

Proper Flour Measuring: Never scoop straight from the bag; spoon your flour into the cup and level it off each time to avoid dense cakes.
Don’t Overmix Batter: After adding wet to dry, mix just until combined to keep cupcakes tender, even if there are a few lumps.
Use Gel Food Coloring: It gives bright red without watering down your frosting, which keeps your swirls piping perfectly.
Frost When Completely Cool: Applying frosting too soon melts it, so patience here leads to neat, pretty cupcakes.

How to Serve Chocolate Peppermint Cupcakes Recipe

Chocolate Peppermint Cupcakes - Serving Suggestion

Garnishes

I’m a sucker for the classic look, so I pile on peppermint baking chunks and mini candy canes that add an irresistible crunch. If I’m feeling extra festive, a light dusting of edible glitter or crushed candy canes sprinkle over the top takes these cupcakes to party-level presentation.

Side Dishes

Pair these cupcakes with a cup of hot cocoa or peppermint tea for a cozy winter treat. They also work wonderfully alongside a scoop of vanilla ice cream, especially when you want to impress guests with a dessert buffet or holiday spread.

Creative Ways to Present

During holiday parties, I like to arrange these cupcakes on a tiered stand with pine sprigs and twinkling fairy lights around it. You could also serve them in festive cupcake wrappers or line them up in a decorative box as homemade gifts that look as lovely as they taste.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes in an airtight container at room temperature, and they stay fresh for up to 2 days. If I want to stretch that, I place them in the fridge, but I bring them back to room temp before serving for the best flavor and texture.

Freezing

These cupcakes freeze well! I freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer bag. When I’m ready to enjoy, I let them thaw at room temperature, then frost fresh. I find this method preserves their moist crumb perfectly.

Reheating

If I have leftover frosted cupcakes that have chilled in the fridge, I warm them gently for 10-15 seconds in the microwave to take the chill off without melting the frosting. This small step makes the cupcake soft again and the flavors shine.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

While you can substitute regular cocoa powder, Dutch processed cocoa is less acidic and gives a smoother flavor that complements the peppermint better. If you use regular, your cupcakes might taste a bit more tangy.

How do I get the frosting swirl effect?

Use two separate piping bags—one for the white peppermint frosting, the other colored red. Then place both inside a larger piping bag fitted with a star tip. When you pipe, the two colors will swirl together for that festive look.

Can I make these cupcakes gluten-free?

Yes! Swap the cake flour for a gluten-free baking mix designed for cakes. Be sure to check the packaging for 1:1 substitution guidance and add any necessary binding agents like xanthan gum if your mix doesn’t include them.

What else can I add to enhance the peppermint flavor?

For a stronger peppermint punch, you can sprinkle some finely crushed peppermint candy into the batter before baking or mix a bit of peppermint oil (use sparingly) into your frosting. Just be careful not to overpower the chocolate base.

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe has become my go-to festive treat because it hits that sweet spot between classic comfort and holiday sparkle. I love how easy it is to make yet how fancy it looks and tastes. Once you try these, I’m pretty sure you’ll want to bake a batch for every season, not just the holidays. So, gather your ingredients and whip up a batch—your kitchen is about to smell amazing!