Peppermint Chocolate Cupcakes
Peppermint Chocolate Cupcakes are my go-to when I want a rich chocolate cupcake with a clear, cool peppermint finish. The combo is classic, but it still feels special once you add the candy cane topping.
I like this version because the cupcakes bake up moist and tender, and the frosting is a real peppermint buttercream, not just “mint-ish” vanilla. The chocolate stays deep and dark, and the peppermint keeps it from feeling heavy.
These are especially good on a holiday dessert platter or for a cookie swap where you want something a little different than cookies. I’ll usually serve them with coffee (or hot cocoa for kids) and keep a few extra candy canes around for topping.
Why You’ll Love This Recipe
Holiday Worthy: Chocolate and peppermint is one of those combinations that just belongs on a December dessert table.
Moist Cupcakes: The batter bakes up soft with a nice, even crumb, and it stays moist for days.
Peppermint Frosting: The buttercream has a clean peppermint flavor, and you can easily dial it up or down.
Simple Ingredients: Nothing fussy here—basic pantry baking ingredients, plus candy canes for the top.
Easy to Decorate: You can pipe it, swirl it, or just spread it on with a knife. The crushed candy hides any imperfections.
Key Ingredients
Chocolate Cupcakes
- All-purpose flour: I use regular flour here. Measure it lightly so the cupcakes don’t turn dense.
- Granulated sugar: This gives the cupcakes sweetness and helps keep them moist.
- Unsweetened cocoa powder: Any unsweetened cocoa works. If yours is very dark, the cupcakes will be darker too (which I like).
- Baking powder: Helps the cupcakes rise evenly so they don’t sink in the middle.
- Baking soda: Don’t skip it—this reacts with the buttermilk for lift and a softer texture.
- Fine salt: Just enough to make the chocolate taste like chocolate.
- Eggs: Use large eggs if you can. They help the cupcakes set with a nice structure.
- Buttermilk: This makes the crumb tender. If you don’t have it, milk with a little lemon juice works fine.
- Vegetable oil: Oil keeps chocolate cupcakes moist in a way butter just doesn’t.
- Vanilla extract: It rounds out the cocoa flavor and keeps the cupcakes from tasting flat.
- Hot coffee or hot water: Coffee deepens the chocolate flavor, but hot water is totally fine if you want them caffeine-free.
Peppermint Buttercream
- Unsalted butter: Softened butter is important so the frosting whips up smooth. If it’s cold, you’ll fight lumps.
- Powdered sugar: This is what gives buttercream structure. Add it gradually so it doesn’t puff everywhere.
- Heavy cream or milk: Just a little loosens the frosting and makes it easier to pipe. Milk works too if that’s what you have.
- Peppermint extract: Go easy at first—peppermint gets strong fast and can taste bitter if you overdo it.
- Vanilla extract: I like the mix of peppermint and vanilla here. It tastes more “finished.”
- Fine salt: A tiny pinch keeps the frosting from tasting overly sweet.
- Red gel food coloring (optional): Gel is best because you only need a small dab to get a nice swirl.
Topping
- Crushed candy canes or peppermint candies: Crush them fairly fine so they stick to the frosting and are easy to bite.
- Mini chocolate chips (optional): I like a small handful on top for texture, but they’re optional.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and line a 12-cup muffin pan with liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until combined.
- Combine the batter: Add the wet mixture to the dry ingredients and mix just until you no longer see dry streaks.
- Add the hot coffee: Whisk in the hot coffee (or hot water) until the batter is smooth and fairly thin.
- Fill the liners: Divide the batter evenly between the liners, filling each about 2/3 full.
- Bake: Bake for 16 to 20 minutes, until a toothpick comes out mostly clean.
- Cool: Cool the cupcakes in the pan for about 5 minutes, then move to a rack and cool completely before frosting.
- Beat the butter: For the frosting, beat the softened butter until pale and fluffy, about 2 to 3 minutes.
- Add the sugar: Beat in the powdered sugar gradually, stopping to scrape down the bowl as needed.
- Finish the frosting: Add the cream (or milk), peppermint extract, vanilla, and salt, then beat until smooth and pipeable.
- Color the frosting (optional): Tint a small portion of the frosting with red gel food coloring, then briefly fold it in for a swirled look.
- Frost and top: Pipe or spread frosting onto fully cooled cupcakes, then top with crushed candy canes and optional mini chocolate chips.
- Chill (optional): Chill the cupcakes for about 10 minutes if you want the frosting to set up a bit before serving.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Don’t overmix once the flour goes in. Stir just until the dry ingredients disappear, then stop. Overmixing can make cupcakes tough.
Use hot coffee if you can. It doesn’t make the cupcakes taste like coffee to me—it just makes the chocolate taste deeper. Hot water works too if you want to keep it caffeine-free.
Start light with peppermint. Peppermint extract varies a lot by brand, and it gets intense fast. You can always add a tiny bit more, but you can’t take it out.
Wait until the cupcakes are fully cool. Even a little warmth will melt the buttercream and make it slide around. If your kitchen is warm, chilling the cupcakes for a few minutes helps.
Crush the candy canes pretty fine. Big shards look nice but they’re harder to bite through. I usually go for a mix of small bits and a little “peppermint dust.”
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Hot cocoa: This is an easy match if you’re serving these at a holiday party. Top the cocoa with whipped cream and a little extra crushed candy cane.
- Coffee or espresso: These are really good with coffee, especially if you used hot coffee in the batter. A latte is nice if you want something a little softer.
- Fresh berries: Raspberries or strawberries are good on the side if you want something bright on the plate. It’s also a nice break from all the mint and chocolate.
- Extra toppings: Set out a little bowl of crushed candy canes and mini chocolate chips and let people top their own. It’s simple and looks nice on a platter.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store the cupcakes airtight at cool room temperature for 1 day. After that, I move them to the fridge so the buttercream stays in good shape.
Refrigerate for up to 4 days. Bring them to room temperature before serving so the cupcake texture softens back up and the frosting isn’t too firm.
You can make the cupcakes ahead and frost them later the same day or the next day. I usually wait to add the crushed candy canes until close to serving, since they can get a little sticky in the fridge.
If you want a longer hold, you can freeze unfrosted cupcakes in an airtight container. Thaw at room temperature, then frost and top.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use hot water instead of coffee?
Yes. Hot coffee deepens the chocolate flavor, but hot water works perfectly and keeps the recipe caffeine-free. The batter just needs the hot liquid to bloom the cocoa and smooth everything out.
How strong is the peppermint frosting?
As written, it’s a clear peppermint flavor but not mouthwash-y. If you want it stronger, bump the peppermint extract up a little at a time (I’d stop around 3/4 teaspoon so it doesn’t get bitter).
Can I make these without buttermilk?
You can. Whole milk with about 1/2 teaspoon lemon juice is an easy substitute—stir it together and let it sit for a few minutes before using. Plain milk also works in a pinch, but buttermilk gives the best texture.
Why is my batter so thin?
That’s normal for this style of chocolate cupcake batter, especially after you whisk in the hot coffee or water. Thin batter bakes up into a moist cupcake, so don’t try to thicken it by adding extra flour.
Can I do the red-and-white swirl without a piping bag?
Yes. You can spread the white frosting on first, then add a few small swipes of red-tinted frosting and gently swirl with the back of a spoon or a butter knife. It’s a looser look, but it still reads as candy cane.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE DESSERTS RECIPES TO TRY
Peppermint Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 2 tsp fine salt
- 2 large eggs
- 1 2 cup buttermilk
- 1 2 cup vegetable oil
- 2 tsp vanilla extract
- 1 2 cup hot coffee or hot water.
Peppermint Buttercream
- 1 cup unsalted butter softened
- 3 1 2 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 2 tsp peppermint extract
- 1 tsp vanilla extract
- pinch fine salt
- red gel food coloring optional.
Topping
- 1 3 cup crushed candy canes or peppermint candies
- mini chocolate chips optional.
Instructions
Bake Cupcakes
- Heat oven to 350 F and line a 12 cup muffin pan with liners
- whisk flour sugar cocoa baking powder baking soda and salt
- whisk eggs buttermilk oil and vanilla then mix into dry ingredients until just combined
- whisk in hot coffee or hot water until smooth and thin
- divide batter evenly among liners filling each about 2 3 full
- bake until a toothpick comes out mostly clean 16 to 20 minutes
- cool in pan 5 minutes then cool completely on a rack.
Make Frosting
- Beat butter until pale and fluffy 2 to 3 minutes
- beat in powdered sugar gradually then add cream peppermint extract vanilla and salt and whip until smooth and pipeable
- tint part of the frosting with a small amount of red gel coloring and briefly fold to create a swirled look optional.
Decorate
- Pipe or spread frosting onto fully cooled cupcakes
- top with crushed candy canes and optional mini chocolate chips
- chill 10 minutes to help the frosting set if needed.
