Chocolate Peppermint Cupcakes (Printable Version)

Decadent chocolate cupcakes infused with peppermint, topped with ganache and festive swirled frosting for holiday celebrations.

# Ingredients:

→ Cupcakes

01 - ½ cup salted butter, room temperature
02 - 2 oz semi-sweet baking chocolate, chopped
03 - ¾ cup all-purpose flour (95g)
04 - ⅔ cup Dutch-process cocoa powder (55g)
05 - ¾ teaspoon baking powder
06 - ½ teaspoon baking soda
07 - ⅙ teaspoon salt
08 - 2 large eggs, room temperature
09 - ½ cup granulated sugar (100g)
10 - ¼ cup packed light brown sugar (50g)
11 - 2 teaspoons vanilla extract
12 - ½ teaspoon peppermint extract
13 - ½ cup buttermilk

→ Chocolate Ganache

14 - ⅓ cup chocolate chips
15 - 3 tablespoons heavy cream

→ Peppermint Cream Cheese Frosting

16 - 6 tablespoons salted butter, room temperature
17 - 6 oz cream cheese, softened
18 - 1 teaspoon vanilla extract
19 - ½ teaspoon peppermint extract
20 - 3 cups powdered sugar
21 - 1 teaspoon red food coloring gel

→ Garnish

22 - Peppermint candies

# Steps to Follow:

01 - Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 - Melt the butter and chocolate in the microwave on 50% power in 30-second intervals, stirring after each, until smooth. Set aside to cool slightly.
03 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
04 - In a large bowl, whisk eggs, granulated sugar, brown sugar, vanilla, and peppermint extract until smooth and fully incorporated.
05 - Stir the cooled butter-chocolate mixture into the egg mixture. Gradually fold in the dry ingredients, mixing just until combined. Stir in the buttermilk until batter is smooth.
06 - Divide the batter evenly among the 12 liners, filling each about ⅔ full. Bake for 15–19 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
07 - Combine 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.
08 - In a stand mixer, beat the cream cheese and butter together until fluffy, about 2 minutes. Add vanilla and peppermint extract, then gradually incorporate powdered sugar, beating for 3–4 minutes until light and fluffy.
09 - Divide the frosting in half. Add red food coloring to one portion and mix until fully combined, keeping the other half white.
10 - Spoon a thin layer of ganache on top of each cooled cupcake, spreading to cover the surface.
11 - Lay a sheet of plastic wrap flat. Pipe stripes of red and white frosting side by side, alternating colors. Roll the plastic wrap into a tube, twist one end to seal, and snip the other end where the frosting begins.
12 - Place the frosting tube into a third piping bag fitted with a large round tip (like Wilton 2A). Pipe swirls onto each cupcake, allowing some of the chocolate ganache to remain visible around the edges.
13 - Top each cupcake with a peppermint candy for decoration and flavor enhancement.

# Additional Notes:

01 - Room temperature ingredients create a smoother batter and better texture.
02 - For a stronger peppermint flavor, increase extract to ¾ teaspoon in the cupcake batter.
03 - Cupcakes can be made a day ahead and stored in an airtight container.

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