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–+ servings
Chocolate peppermint cupcakes on a black tray.

Chocolate Peppermint Cupcakes

Justin
These soft and fluffy chocolate peppermint cupcakes are super festive with their swirled red and white peppermint frosting. These are perfect for holiday parties.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18 cupcakes
Calories 372 kcal

Equipment

  • Cupcake/Muffin Tin
  • Cupcake Liners
  • Mixing bowl
  • Hand or Stand Mixer
  • Measuring Cups and spoons
  • Piping Bag
  • Large Star piping tip

Ingredients
  

for chocolate peppermint cupcakes

  • ½ cup Butter unsalted + softened
  • ¾ cup Sugar
  • ¼ cup Oil
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1 teaspoon Peppermint Extract
  • ¾ cup Milk
  • 1 ¼ cup Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Cocoa Powder

For Peppermint Frosting

  • 1 cup Butter unsalted + softened
  • 4 oz Cream Cheese softened
  • ½ teaspoon Salt
  • 4 cups Powdered Sugar
  • red food coloring
  • Sprinkles
  • 1 teaspoon Peppermint extract

Instructions
 

for the cupcakes:

  • Put cupcake liners into cupcake tin and preheat oven to 350 degrees Fahrenheit.
  • Add ½ cup softened butter and ¾ cup sugar to mixing bowl and cream on medium/high for about 2 minutes until fluffy.
  • Add 2 eggs, ¼ cup oil, 1 teaspoon vanilla and 1 teaspoon peppermint extract. Mix on medium until well combined.
  • Add ¾ cup of milk and mix until combined. Batter may appear curdled, this is OK.
  • add in 1 ¼ cup flour, 1 ½ teaspoon baking powder, ½ teaspoon salt and ½ cup cocoa powder. Mix on medium low, scraping sides ass needed until well combined.
  • Scoop batter into cupcake liners filling them ⅔ of the way full.
  • Bake for 14 - 16 minutes or until centers of the cupcakes have set. Set aside to cool.

for peppermint frosting:

  • add 1 cup softened butter, 4 oz softened cream cheese, 1 teaspoon of peppermint, ½ teaspoon of salt and 2 cups of the powdered sugar. Mix until well combined.
  • Add in remaining 2 cups of powdered sugar and mix on low until combined.
  • Turn speed up to medium/high and mix an additional 2 - 3 minutes until smooth and fluffy.
  • Diving frosting in half and add red food coloring to one half.
  • Add star tip to piping bag and place bag in glass folding edges over the sides of the glass.
  • Scoop white icing into one side of the bag and then an equal amount of red icing into the other side of the bag.
  • Pipe a large mound of frosting on each cupcake working in a spiral motion and drawing the frosting upwards.
  • Top with sprinkles.

Notes

Tips + Substitutions
  • Use chocolate boxed cake mix and add peppermint extract to make these even faster.
  • Make sure to use a paddle attachment when making the frosting.
  • Frosting consistency should be able to be scooped with a spatula without drooping.
  • Make sure to allow cupcakes to cool before frosting.
Storage
  • Store for 3 - 5 days in the fridge in an airtight container.
  • Freeze for up to 6 months.  Flash freeze first if already frosted.

Nutrition

Calories: 372kcalCarbohydrates: 44gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 318mgPotassium: 82mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 50mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.