Festive Chocolate Peppermint Cupcakes

This festive chocolate peppermint cupcake recipe combines rich chocolate cake with a perfect balance of peppermint flavor. The two-tone frosting creates a stunning presentation that will impress at any holiday gathering or winter celebration.

I first made these for a Christmas cookie exchange and ended up getting more requests for the cupcake recipe than any cookies. Now they're our family's signature holiday dessert tradition.

Ingredients

Cupcakes

• ½ cup salted butter room temperature The quality of butter makes a difference in the richness
• 2 oz semi-sweet baking chocolate chopped Use good quality baking chocolate for best flavor
• ¾ cup all-purpose flour 95g Measuring by weight ensures perfect texture
• ⅔ cup Dutch-process cocoa powder 55g Dark cocoa gives these their signature deep color
• ¾ teaspoon baking powder Fresh leavening agents are crucial
• ½ teaspoon baking soda Ensures proper rise
• ⅙ teaspoon salt Balances sweetness
• 2 large eggs room temperature Room temperature ingredients blend better
• ½ cup granulated sugar 100g Provides sweetness and structure
• ¼ cup packed light brown sugar 50g Adds moisture and depth
• 2 teaspoons vanilla extract Quality vanilla enhances the chocolate
• ½ teaspoon peppermint extract A little goes a long way
• ½ cup buttermilk Creates tender crumb

Chocolate Ganache

• ⅓ cup chocolate chips Semi-sweet works best
• 3 tablespoons heavy cream Full fat provides the silkiest texture

Peppermint Cream Cheese Frosting

• 6 tablespoons salted butter room temperature Ensures smooth frosting
• 6 oz cream cheese softened Full-fat cream cheese gives best flavor
• 1 teaspoon vanilla extract Rounds out the flavor profile
• ½ teaspoon peppermint extract Adds festive flavor without overwhelming
• 3 cups powdered sugar Sift for smoothest results
• 1 teaspoon red food coloring gel Gel colors are more concentrated than liquid

For Assembly

• 3 piping bags Have these ready before making frosting
• Piping tip Wilton 2A or similar open tip This creates the perfect swirl
• Peppermint candies for garnish Crushed or whole both work beautifully

Step-by-Step Instructions

Prepare your workspace

Preheat oven to 350°F and line your muffin tin with cupcake liners. Having everything ready makes the process smooth. If possible use festive holiday liners for extra charm.

Create chocolate base

Melt butter and chocolate in microwave using 30-second intervals at 50% power stirring between each interval. This gentle melting prevents scorching the chocolate which would create a bitter taste. Let cool slightly before proceeding.

Mix dry ingredients

Whisk together flour cocoa powder baking powder baking soda and salt in a medium bowl. This ensures even distribution of leavening agents for perfectly risen cupcakes.

Combine wet ingredients

In a large bowl whisk eggs granulated sugar brown sugar vanilla and peppermint extract until smooth and well combined. The mixture should look slightly lighter in color which indicates air has been incorporated.

Finish the batter

Stir the cooled butter-chocolate mixture into the egg mixture until fully incorporated. Then gradually add the dry ingredients mixing just until combined no streaks of flour remain. Finally stir in buttermilk until the batter is smooth and silky.

Bake to perfection

Divide batter evenly among cupcake liners filling each about 2/3 full. Bake for 15–19 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Allow to cool completely on a wire rack before decorating.

Make chocolate ganache

Combine chocolate chips and heavy cream in a small microwave-safe bowl. Heat at 50% power in 20-second intervals stirring until completely smooth. Refrigerate for exactly 10 minutes to achieve the perfect spreading consistency.

Prepare peppermint frosting

Beat cream cheese and butter together in a stand mixer until fluffy about 2 minutes. Add vanilla peppermint extract and powdered sugar then beat for 3–4 minutes until extremely light and fluffy. The long beating time creates the perfect pipeable texture.

Create two-tone effect

Divide frosting in half. Add red food coloring to one portion mixing until color is uniform. Be patient as it may take a minute to fully incorporate for the brightest color.

Assemble the cupcakes

Start by spooning a thin layer of ganache on each cooled cupcake. The ganache adds an extra layer of chocolate intensity and creates a smooth base for the frosting.

Create striped frosting

Lay a sheet of plastic wrap on the counter. Pipe stripes of red and white frosting side by side alternating colors. Roll into a tube shape twist one end and snip the other. Place this tube into your final piping bag fitted with the tip.

Final decoration

Pipe beautiful swirls onto each cupcake starting from the outside and working inward. Leave some ganache visible around the edges for visual appeal. Top each cupcake with a peppermint candy as the perfect finishing touch.

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The secret to this recipe is using both vanilla and peppermint extract in both the cake and frosting. I discovered this combination after years of holiday baking experiments and it provides the perfect flavor balance without being overwhelming or toothpaste-like.

Perfect Timing Tips

For holiday gatherings these cupcakes are best made the day before serving. The peppermint flavor mellows beautifully overnight and the frosting sets perfectly. If making further ahead prepare the cupcakes and ganache up to 3 days in advance but frost the day before or day of serving for best appearance.

Troubleshooting Frosting

If your cream cheese frosting seems too soft refrigerate it for 15-20 minutes before piping. Too-warm frosting will lose its defined swirl pattern. For the perfect striped effect make sure both frosting portions are the same consistency before creating your plastic wrap tube. If one is softer than the other add a touch more powdered sugar to match textures.

Gifting Ideas

These cupcakes make exceptional holiday gifts. Place individual cupcakes in clear gift boxes tied with ribbon and a candy cane. For transport to parties use a cupcake carrier with individual wells to prevent the frosting from getting smashed. You can also create mini versions using a 24-cup mini muffin tin reducing the baking time to 10-12 minutes.

Flavor Variations

While the classic peppermint version is perfect for the holidays you can easily adapt this recipe year-round. Try orange extract with orange zest in place of peppermint for a chocolate orange version. For a mocha variation add 1 tablespoon espresso powder to the dry ingredients and use coffee instead of buttermilk. The two-tone frosting technique works beautifully with any color combination.

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Recipe FAQs

→ Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes 1-2 days ahead and store in an airtight container at room temperature. The ganache and frosting can be made a day ahead and refrigerated. Assemble within 24 hours of serving for best results.

→ How do I store leftover cupcakes?

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 20 minutes before serving for the best texture and flavor.

→ Can I use regular cocoa powder instead of Dutch-process?

Yes, but the cupcakes will have a slightly different flavor and color. Dutch-process cocoa creates a darker, richer chocolate flavor, but regular cocoa powder will still work well in this recipe.

→ What's the best way to create the red and white swirl effect?

The plastic wrap method described is ideal - pipe stripes of red and white frosting side by side on plastic wrap, roll it up, then place in a piping bag with a large open tip. This creates the perfect swirl without colors fully mixing together.

→ Can I substitute the peppermint extract?

For a different flavor variation, try vanilla, almond, or orange extract instead of peppermint. Each will pair well with chocolate while creating a different flavor profile.

→ How can I make these cupcakes without dairy?

Replace butter with plant-based butter, use dairy-free chocolate, substitute buttermilk with a plant milk + 1 tsp vinegar, and use dairy-free cream cheese and heavy cream alternatives for the frosting and ganache.