Chocolate cupcakes topped with creamy peppermint buttercream frosting are the perfect holiday dessert. Chocolate milk adds a rich chocolate flavor to these Peppermint Chocolate Cupcakes. Add a peppermint candy on top and let the festivities begin!
Peppermint and chocolate is a delicious holiday flavor combination.
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Peppermint Chocolate Cupcakes
This is my favorite chocolate cupcake recipe and the homemade peppermint frosting is just delightful.
A homemade chocolate batter, made with the secret ingredient, chocolate milk, bakes up into a rich deep chocolate cake.
Peppermint buttercream, made with just four ingredients, is creamy with a hint of peppermint flavor.
And don’t forget the crowning glory, a festive peppermint candy topper!
Feel free to sprinkle crushed candy canes on the top of the cupcake for extra texture, a little crunch and flavor.
Red sprinkles or cake sparkles would add a fun touch too.
Get creative for the holidays! Just be sure to make these Peppermint Chocolate Cupcakes, everyone will be so happy that you did!
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How to make mint chocolate cupcakes
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat the oven to 350F. Line cupcake pans with 15 paper liners.
- In a medium mixing bowl combine flour, cocoa powder, salt, baking powder and baking soda. Whisk until blended and combined.
- With mixer on medium speed beat butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Reduce the mixer speed to low and gradually add flour mixture, beating until combined.
- Add chocolate milk and vanilla extract until blended.
- Increase mixer speed to medium-high and beat 1 minute until a smooth, thick batter has formed.
- Divide the batter evenly between the cupcake liners.
- Bake 25 minutes or until toothpick inserted in centers comes out clean.
- Cool 5 minutes in pan. Transfer to wire rack and cool completely.
- For the mint buttercream frosting, beat the butter until smooth.
- Gradually add the powdered sugar and beat until combined.
- Add the milk and peppermint extract and beat until blended and fluffy.
- Frost the cupcakes and top each cupcake with peppermint candy.
Swirls of Flavor Recipe Tips
- For mini cupcakes, line 45 mini muffin cups with cupcake liners. Prepare batter and divide evenly between mini liners. Bake 20 minutes.
- Either light brown sugar or dark brown sugar will work well in this recipe
- Stir mini chocolate chips into the cupcake batter before baking
- You can also sprinkle crushed peppermint candy or crushed candy canes on the tops of the cupcakes
Substitutions
- Don’t have chocolate milk? Substitute regular whole milk with chocolate syrup stirred in for the chocolate milk
- Replace the peppermint candy with a sprinkle of crushed candy canes and call them candycane cupcakes!
Storage
- Store cupcakes at room temperature in an airtight container.
- Cupcakes will stay fresh for about 2-3 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Equipment
- mixing bowls
- measuring cups and spoons
- glass measuring cup
- cupcake pans
- holiday cupcake liners
- scooper
- stand mixer or hand mixer
Related recipes
Ingredients for chocolate peppermint cupcakes
- all-purpose flour
- cocoa powder
- salt
- baking powder
- baking soda
- butter
- granulated sugar
- brown sugar
- eggs
- chocolate milk
- vanilla extract
- butter
- confectioners sugar
- milk
- peppermint extract
- peppermint candies
Peppermint Chocolate Cupcakes Recipe
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Equipment
Ingredients
CUPCAKES
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 10 Tablespoons butter at room temperature
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2/3 cup chocolate milk
- 1 tsp. vanilla extract
FROSTING
- 1 cup (2 sticks) butter , at room temperature
- 1 pound confectioners sugar ,about 4 cups
- 1/4 cup milk
- 1/4 teaspoon peppermint extract
- 15 peppermint candies
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Instructions
CUPCAKES
- Preheat the oven to 350F. Line muffin tins with 15 cupcake liners.
- In a medium mixing bowl combine flour, cocoa powder, salt, baking powder and baking soda. Whisk until blended and combined.
- With mixer on medium speed beat butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Reduce mixer speed to low and gradually add flour mixture, beating until combined.
- Add chocolate milk and vanilla extract until blended.
- Increase mixer speed to medium-high and beat 1 minute until a smooth, thick batter has formed.
- Bake 25 minutes or until toothpick inserted in center of the cupcakes comes out clean.
- Cool 5 minutes in pan. Transfer to wire rack and cool completely.
PEPPERMINT FROSTING
- Beat the butter until creamy and smooth.
- Gradually add the confectioners sugar and beat until blended.
- Add milk and peppermint extract and beat until light and fluffy, 2-3 minutes.
- Frost the cupcakes and top with peppermint candy.
Notes
- For mini cupcakes, line 45 mini muffin cups with cupcake liners. Prepare batter and divide evenly between mini liners. Bake 20 minutes.
- Either light brown sugar or dark brown sugar will work well in this recipe
- Don’t have chocolate milk? Substitute regular whole milk with chocolate syrup stirred in for the chocolate milk
Wow! This cupcake recipe looks absolutely delicious and yummy! A perfect treat for the Holiday season! Kids will definitely love it!
Such pretty cupcakes and delicious cupcakes!
The perfect dessert for Christmas!
I absolutely loved these cupcakes! The combination of peppermint and chocolate was amazing and the recipe was very easy to follow.
This recipe is awesome, i will give this one a try and make some for my family, thank you for this!
Enjoy and happy baking!