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 utterly magical about the combination of rich chocolate and cool peppermint, especially when it’s nestled inside a soft, moist cupcake. This Chocolate Peppermint Cupcakes Recipe is my go-to when I want to impress guests or just cozy up with a festive treat that tastes like winter cheer in every bite.

The image shows several chocolate cupcakes with a dark, soft, and crumbly texture. Each cupcake has a topping layer of red and white swirled frosting, which looks creamy and smooth. One cupcake is cut in half, revealing only the chocolate cake inside. Some cupcakes have small red and white pieces sprinkled on top, and one cupcake has a small candy cane stuck into the frosting. The cupcakes sit on white paper liners, placed on a background with a white marbled texture, scattered with small red and white candy pieces. 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’ve made these cupcakes for holiday parties, birthdays, and just because. The way the peppermint extract lifts the deep chocolate flavor, combined with that swirled red-and-white buttercream, makes every bite festive and irresistible. Plus, it’s easier to make than you’d think!

Balanced Flavor: The espresso powder enhances the chocolate without making it bitter, and the peppermint gives it a cool, fresh twist.
Moist Texture: Sour cream and oil keep the cupcakes tender and moist, preventing that dry crumb some chocolate cakes get.
Eye-catching Frosting: The dual-color peppermint buttercream is festive and fun to pipe, perfect for holidays or special occasions.
Customizable Decor: Peppermint chunks and mini candy canes add texture and charm, but you can switch these up to suit your style.

The image shows cupcakes with two main layers of frosting swirled together on top. The frosting is bright red and white, twisted in a spiral pattern that builds up height and texture. Each cupcake is decorated with small pieces of crushed candy and a small candy cane stick placed vertically in the center. The cupcakes are arranged closely on a dark surface contrasting with the bright frosting but the background is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Peppermint Cupcakes Recipe is chosen to build layers of flavor and keep the texture perfect. Understanding these helps you tweak the recipe if you want or keep it foolproof and flawless.

Flat lay of a small mound of unbleached cake flour, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl of unsweetened Dutch processed cocoa powder, a small white ceramic bowl with packed brown sugar, a small white ceramic bowl containing espresso powder, a small white ceramic bowl with baking powder, a small white ceramic bowl holding baking soda, a small white ceramic bowl of fine sea salt, several cubed unsalted butter pieces, a small white ceramic bowl of sour cream, a small white ceramic bowl with whole milk, a small white ceramic bowl of vegetable oil, a small white ceramic bowl of room temperature coffee or hot water, two whole large eggs with clean shells, a small white ceramic bowl of clear peppermint extract, a larger mound of unsalted butter, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of heavy cream, a small white ceramic bowl of vibrant red gel food coloring, and a few fresh peppermint candy canes and peppermint baking chunks scattered elegantly, all 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

Cake Flour: Provides a tender crumb thanks to its lower protein than all-purpose flour—essential for soft cupcakes.
Sugar (Granulated & Brown): Granulated sugar adds sweetness and structure, while brown sugar adds a hint of molasses richness that complements cocoa.
Dutch Processed Cocoa Powder: Gives a deep, mellow chocolate flavor and reacts well with baking soda for lift.
Espresso Powder: Totally optional but trust me, it amplifies the chocolate notes without making the cupcake taste like coffee.
Baking Powder & Baking Soda: These leavening agents make sure your cupcakes rise beautifully and stay light.
Butter: Adds richness and helps create a fine texture when creamed properly with the dry ingredients.
Sour Cream: Keeps the cupcakes moist and adds a slight tang that balances the chocolate and peppermint flavors.
Whole Milk & Vegetable Oil: Together they make the batter silky and moist without weighing it down.
Room Temperature Coffee or Hot Water: Enhances the chocolate flavor—feel free to swap water if you want less caffeine.
Egg & Egg Yolk: They provide structure and richness, with the yolk adding an extra velvety texture.
Peppermint Extract: The star flavor, giving that signature cooling bite in every cupcake.
Butter (for Frosting): Unsalted and room temperature for that silky smooth peppermint buttercream.
Powdered Sugar: Sweetens and thickens the frosting to perfection without grit.
Heavy Cream: Adds creaminess and helps reach the ideal frosting consistency.
Red Gel Food Coloring: For that vivid peppermint red without thinning your frosting.
Peppermint Baking Chunks and Candy Canes: Adds a festive crunch and adorable presentation.

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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 my favorite things about this Chocolate Peppermint Cupcakes Recipe is how easy it is to tweak depending on the occasion or dietary needs. Don’t hesitate to get creative!

Variation: I once swapped peppermint extract with orange extract for a chocolate-orange twist—surprisingly good!
Dairy-Free Twist: Use coconut oil instead of butter and your favorite non-dairy milk to make this vegan-friendly.
Less Sweet Option: Cut back on the powdered sugar in the frosting a little and add a pinch of salt for balance.
Seasonal Change: Around Valentine’s Day, I swap candy canes for chocolate-covered cherries on top to shake up the decoration.

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

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (180°C) and lining a 12-cup cupcake pan with liners. Getting this ready ahead means no last-minute scrambling when your batter’s mixed. I like silicone liners—they’re reusable and makes cleanup easier!

Step 2: Mix Dry Ingredients & Butter

In your stand mixer bowl, sift together or whisk the cake flour, sugars, cocoa powder, espresso powder, baking powder, baking soda, and salt. Then add the cubed butter and mix with the paddle attachment on low for about 3 minutes until the mixture looks like coarse sand. This step is essential to get a great crumb—don’t rush it.

Step 3: Combine the Wet Ingredients

Whisk together sour cream, milk, oil, coffee or hot water, egg, egg yolk, and peppermint extract in a separate bowl. Slowly pour this into the dry mix and blend briefly on low speed. The batter might look a bit lumpy and not totally smooth—that’s perfectly normal. Avoid overmixing or your cupcakes might get dense.

Step 4: Bake and Cool

Divide the batter evenly into the cupcake liners, filling about ¾ full. Bake for 20-25 minutes or until a toothpick comes out with just a few moist crumbs. After baking, cool the cupcakes in the pan for 10 minutes before transferring them to a rack. This step helps avoid soggy bottoms.

Step 5: Peppermint Buttercream Magic

Beat room-temperature butter on medium speed until smooth. Gradually add powdered sugar and continue beating until light and fluffy. Mix in the heavy cream and peppermint extract for flavor and smoothness. Divide the frosting, dye half red with gel food coloring, and assemble your triple piping bag setup for that gorgeous swirl effect.

Step 6: Pipe & Decorate

Practice a swirl or two in a bowl so your frosting colors blend just right. Pipe generous swirls onto cooled cupcakes, then top each with peppermint baking chunks and a mini candy cane for that signature holiday look.

Top Tip

Through many batches, I learned a few tricks that make this recipe shine every time. These small things helped me turn good cupcakes into showstoppers.

Proper Flour Measurement: Fluff your cake flour before spooning it into your measuring cup or better yet, use a kitchen scale to avoid dense cupcakes.
Don’t Overmix Batter: Once wet and dry ingredients come together, mix just until combined to keep light, tender cupcakes.
Butter Temperature Matters: Make sure butter is truly room temp for silky frosting - too cold and it won’t whip well; too soft and frosting gets oily.
Practice Piping: Do a test swirl on parchment to ensure your triple bag setup blends red and white frosting beautifully before decorating cupcakes.

How to Serve Chocolate Peppermint Cupcakes Recipe

chocolate peppermint cupcakes - Serving Suggestion

Garnishes

I love topping these cupcakes with peppermint baking chunks for that extra crunch, paired with mini candy canes that get guests excited before the first bite. Fresh crushed peppermint candies or edible glitter also make beautiful options if you want to layer textures and sparkle.

Side Dishes

These cupcakes shine on their own but pair wonderfully with a simple hot chocolate or peppermint mocha for a cozy theme. For holiday parties, I serve alongside a light mint green salad or citrusy fruit platter to balance the richness.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on tiered stands with peppermint sticks and pine greenery for a festive display. Wrapping each cupcake with a little clear gift bag and a red ribbon makes perfect party favors. Another time, I used a cupcake decorating kit to pipe small peppermint-shaped toppers for a playful twist.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature for up to two days. They stay surprisingly moist—and I always recommend frosting just before serving if you bake ahead.

Freezing

These cupcakes freeze beautifully! I freeze them unfrosted in a single layer, wrapped tightly in plastic wrap and a freezer bag. When ready to enjoy, thaw at room temperature, then frost freshly for best taste and texture.

Reheating

If you want to warm a cupcake before serving (I do sometimes!), pop it in the microwave for about 10 seconds. This revives softness without melting your beautifully piped frosting.

Frequently Asked Questions:

Can I use all-purpose flour instead of cake flour?

Cake flour creates a tender crumb, but if you don’t have any, use all-purpose flour and remove 2 tablespoons per cup, then add that amount of cornstarch to mimic cake flour texture.

What if I don’t have peppermint extract?

You can substitute with vanilla extract for a classic chocolate cupcake, or try adding a few drops of essential peppermint oil—just be careful to use food-grade and less quantity, as it’s stronger than extract.

How do I get that perfect red color in the frosting?

Using gel food coloring is key—it gives vibrant color without thinning your buttercream. Add it gradually and mix well to get your preferred shade of candy cane red.

Can I make these cupcakes gluten-free?

Absolutely! Use a gluten-free baking flour blend that’s designed for cakes. Make sure it contains xanthan gum or add some if required. The texture might be slightly different, but the flavor will still be fantastic.

Final Thoughts

This Chocolate Peppermint Cupcakes Recipe has become one of my favorite go-to treats for the holidays and beyond. It’s a crowd-pleaser that feels special but doesn’t require a pastry degree to nail. Once you whip up a batch, I’m pretty sure it’ll land on your regular dessert rotation too. So grab your mixing bowl, and let's fill your kitchen with that cozy chocolatey peppermint scent together!